Supper cooked by Anthony Sargeant

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Hand-dived Scallops from the West Coast of Scotland on a bed of Beluga lentils mixed with just a few petit pois along with a small salad. Cooked by Tony on 27th December 2015.

Ridiculously easy to prepare and cook, and delicious to eat – as tony’s best friend is about to find out. The scallops came courtesy of Keltic Seafare Ltd based in Dingwall near Inverness. Highly recommended supplier of fresh live lobster, langoustine, as well as scallops – all dispatched by overnight courier service.

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