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Nettle broth with scallops and horseradish

Nettle broth with scallops and horseradish

PT45M

1
Add the water to a pan with a pinch of salt and bring to the boil. Meanwhile, heat the butter in a separate pan, add the onions and garlic and cook until soft
  • 2l water
  • salt
  • 25g of butter
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
2
Add the nettles to the boiling water and blanch for approximately 30 seconds. Use a slotted spoon to lift the nettles out of the water and add to the pan with the onions and garlic, then pour in 500ml of the nettle cooking water and remove from the heat
  • 500g of nettles, young
3
Pour into a blender and blitz until vivid green but still slightly lumpy, adding a splash more nettle cooking water if needed
4
Season to taste and set over a low heat to warm through. In a bowl, stir together the horseradish and crème fraîche and add salt and lemon juice to taste. Set aside until needed
  • salt
  • pepper
  • 250g of crème fraîche
  • 100g of fresh horseradish, finely grated
  • lemon juice to taste
5
Thinly slice the scallops using a very sharp knife. Divide the soup between bowls and lay a ring of the raw scallops on the surface, sprinkling over salt and pepper. Add a spoonful of the horseradish crème fraîche in the middle of the scallops and serve immediately
  • 8 scallops, corals removed
  • salt
  • pepper

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