Scallops with confit potatoes and a ginger and thyme velouté
- November 2005
- Serves 4
- Ready in about 1 hour
Bring restaurant-style cooking to your home with Angela Hartnett’s scallops with confit potatoes and a ginger and thyme velouté recipe – it’s a real winner.
- 35.9g (21.6g saturated)
- 16.1g (2.7g sugar)
You can confit the potatoes the day before, chill, then bring back to room temperature and slice. The velouté can be made up to 2 days ahead, then reheated and whizzed.
White Burgundy is a truly outstanding partner for this dish, with a rich fresh fruit flavour and rounded, creamy, nutty notes.
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