Ingredients
For the chive butter sauce- 2 tbsp dry white wine
- 1 lemon, juice only
- dash vegetable stock
- 1 tbsp double cream, optional
- 225 g unsalted butter, diced, chilled
- 2 tbsp snipped chives
- 450 g new potatoes, scrubbed
- 75 ml olive oil
- coarse salt and freshly ground black pepper, to season
- 1 tsp unsalted butter
- 350 g Savoy cabbage, tough stalks removed, very finely shredded
- 12 large scallops, without corals
- 2 tbsp sunflower oil
- 4 thin slices Parma ham
Description
Merilees Parker Cooks Fresh Scallops Served In A Buttery Lemon Sauce - A Stylish Meal To Share With Friends
UK TV
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