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Main · Season 14
Panache of Sea Scallops and Calamari, Sauce Nero
Marco Pierre White
02 Jun 2022
3
Components
19
Ingredients
14
Season
Ingredients
Fish Velouté
1–2shallots
10gunsalted butter
100mlvermouth
100mlfish stock
100mlthickened cream
Panache of Sea Scallops and Calamari
4fresh scallops
1baby calamari, tube and tentacles
Grapeseed oil
Table salt, to season
Lemon juice, to taste
Flaked salt, to season
Prepared Sauce Nero
Reserved fish stock
Reserved thickened cream
Sauce Nero
Cuttlefish ink, to taste
Fish Velouté
Fresh ginger
20gunsalted butter, cubed
Lemon juice, to taste
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Marco Pierre White, Season 14. Originally published by Network 10 on 02 Jun 2022.
Original on 10 Play ↗