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

9th December, 2018
Roast scallops with white port and garlic

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

Subscribe from just €1 for the first month!

Exclusive offers:

All Digital Access + eReader



Unlimited Access for 1 Month

Get basic

*New subscribers only

You can cancel any time.



€149 For the 1st Year

Unlimited Access for 1 Year

You can cancel any time.




90 Day Pass

You can cancel any time.

2 Yearly



Unlimited Access for 2 Years

You can cancel any time.

Team Pass

Get a Business Account for you and your team

Share this post

Related Stories

Appetite For Distraction: this week’s home entertainment picks

TV review: Moody Northern thriller reawakens a troubled past

Radio review: National broadcaster shines when it puts children at centre

TV Review: Psychological thriller lurches into realms of the ludicrous