so guys I want to show you a brand new
dish on the new James Italian menu it’s
really light it’s beautiful it’s a
starter it’s down here have a little
look
it’s the pan-seared scallops okay
scallops look like this right they come
in the shell you might have seen that
shell before they’re really sweet
they’re really delicious and I serve it
with a beautiful spring jus called a
winger Ola and it comes from this book
you might recognize it and that was me
nice haircut it’s a beautiful spring
stew so we start a pan off with oil
garlic little baby leeks we go in with
peas broad beans you can add things like
asparagus and artichokes but that’s not
in our stream we’re gonna use some
lovely baby spinach we have a little
smoked pancetta in there we can do a
vegetarian version as well and we just
slowly braised that off and it goes
sweet and delicious so what I’ll do is
I’ll 1/2 these scallops like that
scallops are very delicate they’re sweet
and they taste it the sea they just need
a light seasoning like this and I’m
literally going to pretty much cook them
on one side okay so we’re going to get a
pan hot we’ll add a little oil and then
we’ll go in with the scallops 45 seconds
then we flip it on the other side with
just a little squeeze of lemon juice and
then the stew is here now have a look at
this so we slow cook it you get the
smoke from the pancetta the sweetness
from the veggies and it’s really uh
turley delicious so as we serve it we’re
going to check the seasoning with a
little lemon juice and we’re gonna
finish it we get some mint we chopped it
up and it’s really a beautiful thing
those scallops behind me they hardly
need any time so they don’t want to be
overcooked so I’ll serve it up like this
now this is a really nice start to a
meal with a glass of rose a it’s a truly
delightful thing look at the color of
that guy’s and then those scallops are
done
then literally what I do is come over
look at that
have a look look and they just have
literally seconds on the other side and
that my friend it’s like a little
mouthful of heaven and with the sweet
veggies it’s another level it’s a really
nice classy starter and the nice thing
about that stewed of course is you can
change and reflect the seasons I’m going
to finish that with just a little brush
of lemon zest and some little pea shoots
which do taste wonderful and light and
then just a little drizzle of extra
virgin olive oil so there you go guys
a wonderful starter on the brand-new
menu at Jamie’s Italian pan-seared
scallops with vignola pea shoots olive
oil have that with a little glass of Rose a hallelujah
dish on the new James Italian menu it’s
really light it’s beautiful it’s a
starter it’s down here have a little
look
it’s the pan-seared scallops okay
scallops look like this right they come
in the shell you might have seen that
shell before they’re really sweet
they’re really delicious and I serve it
with a beautiful spring jus called a
winger Ola and it comes from this book
you might recognize it and that was me
nice haircut it’s a beautiful spring
stew so we start a pan off with oil
garlic little baby leeks we go in with
peas broad beans you can add things like
asparagus and artichokes but that’s not
in our stream we’re gonna use some
lovely baby spinach we have a little
smoked pancetta in there we can do a
vegetarian version as well and we just
slowly braised that off and it goes
sweet and delicious so what I’ll do is
I’ll 1/2 these scallops like that
scallops are very delicate they’re sweet
and they taste it the sea they just need
a light seasoning like this and I’m
literally going to pretty much cook them
on one side okay so we’re going to get a
pan hot we’ll add a little oil and then
we’ll go in with the scallops 45 seconds
then we flip it on the other side with
just a little squeeze of lemon juice and
then the stew is here now have a look at
this so we slow cook it you get the
smoke from the pancetta the sweetness
from the veggies and it’s really uh
turley delicious so as we serve it we’re
going to check the seasoning with a
little lemon juice and we’re gonna
finish it we get some mint we chopped it
up and it’s really a beautiful thing
those scallops behind me they hardly
need any time so they don’t want to be
overcooked so I’ll serve it up like this
now this is a really nice start to a
meal with a glass of rose a it’s a truly
delightful thing look at the color of
that guy’s and then those scallops are
done
then literally what I do is come over
look at that
have a look look and they just have
literally seconds on the other side and
that my friend it’s like a little
mouthful of heaven and with the sweet
veggies it’s another level it’s a really
nice classy starter and the nice thing
about that stewed of course is you can
change and reflect the seasons I’m going
to finish that with just a little brush
of lemon zest and some little pea shoots
which do taste wonderful and light and
then just a little drizzle of extra
virgin olive oil so there you go guys
a wonderful starter on the brand-new
menu at Jamie’s Italian pan-seared
scallops with vignola pea shoots olive
oil have that with a little glass of Rose a hallelujah
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