Baked scallops, pickled crown prince squash and winter broth

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 2

By Tommy Banks
From Saturday Kitchen


For the baked scallops

  • 2 extra-large hand dived scallops, prepared by your fishmonger
  • 1 clean scallop shell, opened
  • 20g/¾oz unsalted butter
  • 20g/¾oz apple juice
  • flaked sea salt

For the pickled crown prince

  • 200g/7oz crown prince squash, peeled and deseeded, half julienned, and half cut into star shapes
  • 50ml/2fl oz elderflower vinegar

For the winter broth

  • 15g/½oz roasted and dried yeast
  • 10g/1/3oz smoked scallop roe (plus more for grating)
  • 1 tsp dried kelp
  • 1 tsp dried trompete
  • ½ tsp roasted chicory root
  • 1 tbsp dried tomatoes
  • ½ tsp dried lemon verbena
  • 1 tsp dried chive flowers
  • 2 tsp dried ceps
  • 250ml/9fl oz boiling water
  • 30g/1oz fermented green strawberries