Cullen skink with quails’ eggs and scallops

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2-4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 400ml/14fl oz milk
  • 300g/10½oz undyed smoked haddock
  • 25g/1oz butter
  • 1 onion, diced
  • 1 potato, peeled and diced
  • 50ml/2fl oz dry vermouth
  • 250ml/9fl oz fish stock
  • 100ml/3½fl oz double cream
  • 2 tbsp vegetable oil
  • 6 queen or medium-sized scallops, shelled and corals removed
  • pinch curry powder
  • 6 soft-boiled quails’ eggs
  • 2 tbsp snipped chives, to garnish