Pan Fried Red Mullet On Courgette Tagliatelle With Seared Scottish Scallops, Purple Basil Pesto And Smoked Garlic

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
1516
FAT
330%
CHOL
175%
SOD
67%

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Ingredients for 2 servings

2 red mullet fillets

2 courgettes, one yellow and one green

2 Scottish scallops, large

1 lemon, juiced

salt

black pepper

1 knob of butter

olive oil

1 bulb of garlic, slow roasted

1 banana shallot, finely sliced

384 ml of Fish stock

250 ml of double cream

1 dash of Noilly Prat

140 ml of white wine

100 g of baby purple basil

25 g of grated Parmesan

25 g of toasted pine nuts

40 ml of grapeseed oil

10 ml of olive oil

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