Here is my starter from the same ingredients as last blog, this time I went for a smaller starter, using the scraps from my main salmon dish.
Firstly I pan fried the remaining scallops in seasoned butter, then knocked up a pea puree, using petit pois cooked in vegetable stock with white wine, then blitzed down with cream, adding small amounts of butter at the end, then the rest was remainders from the main course I had prepared before!
Practising with various lighting and plates at the moment as still getting to grips with my new camera, enjoy :)
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