Pan roasted Scottish scallops
Method
To make the Royale, wash and cut the cauliflower into florets.
Cook the cauliflower in butter for 3-5 minutes.
Add the white wine, all the milk and cook 20-25 minutes until soft and reduced.
Blend to a puree.
Mix the whipping cream with the egg yolks, truffle oil and season with salt and ground white pepper.
Add the puree to the egg mixture and pour into two ramekins lined with cling film.
Cook in a steamer for 20 minutes (if you don’t have a steamer use a bain-marie at 100C for 25-30 minutes until set in the centre).
Wash the samphire and blend with the mustard, rocket and oil until smooth puree, season and set aside.
Melt the butter in a non-stick pan and cook the scallops on medium heat for two minutes each side, season with salt and serve with the Royale and puree.
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Grantham school joins Carol Service in celebration of town’s hospital![]()
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Pupils from St Mary’s Catholic Voluntary Academy are taking part in the first Carol Service to celebrate the special relationship Grantham and District Hospital has with the town and surrounding communities.![]()
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The school children will join in the singing of favourite Christmas Carols as well as perform their own set musical piece at the Carol Service on Thursday 11th December at 7pm, in St Wulfram’s church, Grantham.![]()
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Deputy Head Teacher Olivia Mumford said: “The Carol Service is a fantastic opportunity for our pupils to share the joy of music while showing appreciation for the incredible work done at Grantham and District Hospital. It’s a privilege to support such an important event in our town."![]()
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The Carol Service has been organised by United Lincolnshire Hospitals Charity, who work closely with staff at Grantham and District Hospital and provides those extras for staff and patients that NHS budgets are unable to fund. ![]()
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Further details on the Grantham NHS Carol Service can be found by visiting www.ulhcharity.org.uk/news/christmas-carols-at-grantham-st-wulfram-church-in-thanks-for-towns-sup...