This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
If you're looking for a light seafood starter with which to dazzle your diners, this stunning scallop recipe by Steven Smith is hard to beat. The chef skillfully blends contrasting tastes, textures and influences – fresh peas with shimeji mushrooms, scallop cream with tangy yuzu juice – to create a dish full of interesting flavours.
Get in touch