P625 CEEFAX 625 Thu 16 Jan 21:04/14
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ROAST CORNISH SEABASS AND SCALLOPS
WJTH PARSLEY SAUCE - Servjs 4
Ingredients:
4 x 5oz fillets of seabass - boned but
not skinned, 12 large scallops, cleanjd
12 strips of pancetta or streaky bacon,
about 2 floz olive oil, 2oz deep fried
juliennj of leek and celeriac.
For thj sauce:
1oz flat Italian parsley leaves, 1
clovj garlic, ¼ tsp salt, 3½floz olive
oil, 12 parsley leaves to garnish.
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