CRAVING
These scallops with mussel butter, from Townsend, a modern British dining room in Aldgate, east London, make for a beautiful celebratory starter, bursting with flavours of the sea, a citrus tang and fresh herbs. Turn over to try the recipe and follow our favourite eating-out trends using the #Olivecraving hashtag on Instagram
Townsend’s scallops with mussel butter
Classy and classic, this recipe makes a punchy starter with bags of visual impact. Do all the shellfish cleaning ahead and it won’t take you long to make. townsendrestaurant.co.uk
SERVES 4 AS A STARTER | PREP 25 MINS | COOK 5 MINS MORE EFFORT | GF
4 scallops on their half shells
300g fresh mussels, cleaned
100ml white wine
100g butter, cold and cubed, plus a little extra for frying
1 tbsp olive oil, for frying
½ bunch of chives, finely chopped
½ bunch of dill, leaves picked in tiny sprigs
20g sea purslane (optional)
1 lemon, juiced
chive oil (optional)
If the scallops are not loosened from their shells, remove them gently, making sure you don’t damage them. Slide a blunt butter knife along the shell under the scallop. You can leave the roe on as it has a nice flavour but you
