SCALLOPS WITH LEMON BAY AND ROSEMARY
recipe for Scallops with Lemon Bay and Rosemary has been
reproduced courtesy of Natoora
what is Natoora all about? Natoora is about the finest
quality groceries online: fresh food delivered straight
to your door.
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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
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know you're in safe hands!
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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
3 scallops onto each rosemary stalk, alternating with
three pieces of lemon zest and three bay leaves.
Put the skewers in a roasting tin.
the rosemary leaves and oil together (in a pestle and
mortar if you have one) until fine.
with the lemon juice and leave to marinate for 20 minutes.
preheat the oven to 200°C.
Season the rosemary skewers and put the roasting tin in
the oven to bake for eight minutes only.
with permission of Natoora
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