This salad works with lots of different fish. We have used Pollock, Gurnard, Mackerel and Sea Bass. Recipe by Matt Cranston, Head Chef of the Anglesea Arms in Hammersmith.
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Hand dived scallops are some of the finest fare. This recipe, from Hibiscus, is a lovely way to enjoy them. The pears compliment the natural sweetness of the scallops nicely.
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