Pan roasted bottarga coated Scottish scallops
METHOD
To make the squash puree, place the butter and the shallots in a pan and cook gently for 5 minutes. Peel, de-seed and dice the butternut squash, add to the pan and cook for 5 minutes. Wet with white wine and 500ml of vegetable stock and cook until soft to touch.
Season with salt and puree in a blender, keep warm until ready to serve.
Cut the red cabbage in half, eliminate the central stalk as it is very bitter, and with a juicer extract the juice from the cabbage. Mix the mayonnaise with the juice and the vinegar and set aside.
Clean and season the scallops with the grated bottarga, pan roast in a nonstick pan with a little oil for 1-2 minutes on medium heat each side, peel and clean the tiger prawns and cook the same way as the scallops.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
