Fresh Wild Turbot xmas and sear the scallops

and sear the scallops

Serve on warm sourdough

remaining tender rather than firm

This is a fish that suits careful handling

The half shell makes them easy to cook and simple to serve

Fresh Wild Turbot xmas and sear the scallopsRegarded by many as the finest flat fish in the sea, turbot has earned its reputation. The flesh is firm, white and exceptionally sweet, with a richness and depth of flavour that sets it apart from almost anything else in British waters. This is a fish that rewards simple, confident cooking. Roast whole on the bone for the fullest flavour, basted in butter as it cooks, or pan fry the fillets for a clean, golden finish. The texture is dense and holds