Building the perfect beast
Matt Brown and Richard Turner from the London restaurant group Hawksmoor teach you how to cook the perfect steak, and how to cook the perfect starter and dessert to accompany it
During our initial tastings for the branch of Hawksmoor on Air Street in Piccadilly, which focuses on seafood, the chef Mitch Tonks gave us the most incredible scallops roasted in a charcoal oven with white port and tarragon. This is a simple dish done to perfection that celebrates the quality of the scallops.
Ingredients; serves four as a starter
12 large scallops in their shells, cleaned
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