Sprouting broccoli isn’t often paired with such posh partners, but it is a perfect foil for firm, sweet scallops and makes a great seasonal starter. Ideally buy scallops in the shell and prepare them yourself, or at the very least buy them freshly shucked. I now keep the muscle on scallops, as it seems such a waste to trim it off. Likewise I don’t discard the corals. Here I’ve sautéed them until they start to crisp up to give them an appetizing texture.
British Seasonal Food
Photography by Jason Lowe
Reproduced courtesy of Quadrille publishing
For 4 people