Monday 9th December 2019
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Preparation time:

8 scallops
8 tiger prawns
200g samphire
250ml shellfish stock infused with chilli, ginger, lemongrass, garlic and coriander

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Recipe by Mark Cheseldine

Mark Cheseldine from Washingborough Hall creates some light recipes for spring, sure to delight family and friends.

Bring shellfish stock and infusion of aromatics to boil and simmer for 10 minutes. Strain and set aside.

Place a frying pan on heat until smoking hot, add a little oil,  sear scallops and tiger prawns.

Divide the samphire between 4 bowls and pour over the hot broth. Add scallops and tiger prawns. Garnish with micro coriander.

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