Food Special: Old classics for modern tastes
Fancy mixing it up this Christmas? Try these contemporary takes on some classic seasonal flavours from Gareth Mullins, executive head chef at The Marker Hotel in Dublin.
Roasted king scallops with butternut squash puree, pancetta crisps and curry butter
This dish works well because the scallops and butternut squash are sweet, the bacon is a little salty and the curry butter adds a little spice to the plate. The main thing to watch is that the pan is nice and hot before you put the scallops on to cook.
18 king scallops
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