Cullen skink with quails’ eggs and scallops
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, …
