Autumn Winter Brochure 2018
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scallop<br />
Head Chef Bobby Southworth shares the<br />
recipe for his favourite Water’s Edge dish<br />
from our winter menu: pan-seared scallops<br />
with pistachio praline, cauliflower, pink<br />
grapefruit and crispy chicken skin.<br />
You will need (serves four)<br />
12 scallops, roes removed<br />
1 grapefruit, peeled and cut in segments<br />
For the pistachio praline<br />
300g sugar<br />
6 tablespoons water<br />
100g peeled pistachios<br />
For the chicken skin<br />
1 chicken breast skin<br />
2 pinches of sea salt<br />
For the cauliflower puree<br />
30g butter<br />
1 chopped onion<br />
2 minced garlic cloves<br />
1 cauliflower head, trimmed into florets<br />
500ml cream<br />
2 thyme sprigs
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