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Seared pancetta-wrapped scallops served over a homemade spiced quince, pear, and tomato chutney.
Seared scallops and black pudding served with a citrusy shrimp butter and a fresh pea shoot and radish salad.
Scallops topped with melted butter, chilli, and breadcrumbs, grilled until golden-brown and served fresh with watercress.
Pan-seared scallops served over a cheesy potato mash accompanied by a tangy, creamy orange butter reduction sauce.
Scallops pan-fried until golden, served over sauced egg noodles with a base of shallots, garlic, and fresh herbs.
Succulent pressed pork belly served with pan-seared scallops, tender squid, rich caramelized onions, and a glossy balsamic reduction sauce.