Seared scallops, seaweed tartare, fried shallots and saffron vinaigrette
Seared scallops, seaweed tartare, fried shallots and saffron vinaigrette 19/02/2019Premiere Magazine Le Cordon Bleu Master chefs are sharing this decadent starter, which offers a complex combination of flavours, with the sweetness of scallops, acidity of capers and cornichons and a background refreshing hint of the sea. This would make the perfect entrée to a Christmas…