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Easy recipe Roasted Celtic scallops, cauliflower, raisins and capers

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Easy recipe Roasted Celtic scallops, cauliflower, raisins and capers - (hand-dived if possible) scallopsone medium cauliflowerabout five hundredml/sixteen½fl oz full fat (Recipes by ingridients <a href="/search/fat">fat</a>) milk icing sugarabout one hundred and fiftyg/fiveoz unsalted butterthirtyg/oneoz chopped shallotsthirtyg/oneoz chopped button mushroomsone bouquet garnione hundredml/fouroz dry white wineone hundredml/fourfl oz double creamfiftyml/twofl oz virgin olive oilthirtyg/one¼oz water (Recipes by ingridients <a href="/search/water">water</a>) soaked raisinsthirtyg/one¼oz washed salted button caperscapersabout fifteen leaves of fresh chervil. .

(hand-dived if possible) scallopsone medium cauliflowerabout five hundredml/sixteen½fl oz full fat (Recipes by ingridients fat) milk icing sugarabout one hundred and fiftyg/fiveoz unsalted butterthirtyg/oneoz chopped shallotsthirtyg/oneoz chopped button mushroomsone bouquet garnione hundredml/fouroz dry white wineone hundredml/fourfl oz double creamfiftyml/twofl oz virgin olive oilthirtyg/one¼oz water (Recipes by ingridients water) soaked raisinsthirtyg/one¼oz washed salted button caperscapersabout fifteen leaves of fresh chervil. .

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