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Ingredients

• 6 large diver-caught scallops, on the shell
• 2 tsp chinese five spice
• 1cm sticks cinnamon
• 2 star anise
• 2 cloves
• 500 ml veal stock
• 40 g butter

• 1 tsp Dijon mustard
• 1 tsp white malt vinegar
• 4 tbsp olive oil
• 1 bunches chives, snipped

• 100 g broad beans, blanched and peeled
• 2 tsp butter
• 10 small Ratte potatoes, cooked, peeled and diced

• 3 tbsp olive oil
• 20 g butter
• 1/2 lemon, juice only
• sprigs chervil, to garnish

Description

For Dressy Restaurant-style Cooking, Try This Tasty Recipe For Scallops In Five-spice Sauce From Richard Phillips

UK TV