Raw scallops, three sauces and black lemon
Angelo Sabatelli’s striking scallop starter recipe features three distinctly different sauces to add colour and interest to the plate, setting off the juicy natural flavour of sliced raw scallop to perfection. Dried cherry tomatoes are blitzed to form a tomato cream and miso paste mixed with mayonnaise for an umami hit, while the chef also showcases an egg-free mayonnaise recipe using milk and rapeseed oil. Black lemon, a popular Middle Eastern ingredient used to add an imitable tart sweetness to dishes, can be found online or in specialist spice shops.
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