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Pan-fried scallops with kipper velouté and sea vegetables

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A sophisticated seafood starter for two.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 200g/7oz kipper fillets, bones removed
  • 200ml/7fl oz fish stock
  • 200ml/7fl oz double cream
  • 200ml/7fl oz whole milk
  • 1 tbsp unsalted butter
  • 4 large diver scallops, cleaned
  • 1 tsp salty fingers
  • 1 tsp sea purslane
  • 1 ploughman’s blood apple, peeled and finely chopped
  • 2 tbsp pecans, roughly chopped
  • 2 tbsp capers, to garnish
  • few sprigs lovage, finely chopped, to garnish