Scallop gratins with sea bass, mussels and prawns
- August 2018
- Serves 4 as a light lunch, 8 as a starter
- Hands-on time 45 min, oven time 10 min
”This is a dish that used to be on the menu at The Seafood Restaurant, where the group chef is Stephane Delourme. It’s his take on a pleasingly old-fashioned recipe from Normandy: seafood in a cream, fish stock and white wine sauce.” – Rick Stein
- 19.1g (9g saturated)
- 11.2g (0.8g sugars)
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