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natooraThis recipe for Scallops with Lemon Bay and Rosemary has been reproduced courtesy of Natoora -

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Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting and placing an order.

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Scallops with Lemon Bay and RosemaryIngredients

12 scallops
4 rosemary stalks, leaves removed, but kept
pared zest and juice of 2 amalfi lemons
12 bay leaves
2 tbsp olive oil
Sea salt and freshly ground pepper

How to make

  • Thread 3 scallops onto each rosemary stalk, alternating with three pieces of lemon zest and three bay leaves.
  • Put the skewers in a roasting tin.
  • Pound the rosemary leaves and oil together (in a pestle and mortar if you have one) until fine.
  • Pour over the scallops.
  • Sprinkle with the lemon juice and leave to marinate for 20 minutes.
  • Then preheat the oven to 200°C.
  • Season the rosemary skewers and put the roasting tin in the oven to bake for eight minutes only.

Serves 4

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Published with permission of Natoora

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