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ENTRÉE

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

ADRIAN MARTIN’S KENTISH LOIN OF LAMB

CHICKEN ROULADE

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