The document provides recipes for 3 entrées: 1) Scallops served in shells with sweet corn puree, prosciutto and lemon butter. 2) Lobster stuffed grouper with bacon and horseradish. 3) Roasted loin of lamb with unspecified seasonings from Kent, England. A chicken roulade is also listed without details.
The document provides recipes for 3 entrées: 1) Scallops served in shells with sweet corn puree, prosciutto and lemon butter. 2) Lobster stuffed grouper with bacon and horseradish. 3) Roasted loin of lamb with unspecified seasonings from Kent, England. A chicken roulade is also listed without details.
The document provides recipes for 3 entrées: 1) Scallops served in shells with sweet corn puree, prosciutto and lemon butter. 2) Lobster stuffed grouper with bacon and horseradish. 3) Roasted loin of lamb with unspecified seasonings from Kent, England. A chicken roulade is also listed without details.
Scallops with sweet corn puree, prosciutto and lemon butter
Flex your seafood skills with this stylish take on surf and turf – quickly caramelise scallops in a pan and present them in the shells with smashed corn and shards of prosciutto. Bacon Horseradish Lobster Stuffed Grouper