PT2H15M
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.
Sous vide scallop soup with yuzu marinated raw scallop, summer greens and roast shellfish oil