Ledbury, Feb 2017
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Roast scallop, blood orange, pine nuts, broccoli, sea purslane.
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A stunner today, has the weather for fishing cleared up after Doris? This is perfectly cooked, mi-cuit centre. Fruit amping the shellfish's natural sweetness, and the nuts fuel the roast, toasty flavours.
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There is also a crispy tuile resting on the scallop, that tastes like a prawn cracker.
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Great product, great recipe, great execution, Brett&co feeling it today ⚡️⚡️🔥
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