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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