Seafood first course

Seared scallops over parsnip puree - start your festive dinner with this elegant first course of juicy, seared scallops, served atop a luscious, sweet parsnip puree, accented with warm spice, and toasted pine nuts.

Tender fresh mussels simmered in a luxurious white wine cream sauce, infused with leeks, garlic, and herbs, creating a rich and flavorful seafood delight. This dish is perfect for savoring with a big pile of French fries to soak up the aromatic sauce!

The Boujee Foodie | Prawn and Scallop Bisque, a substantial, comforting and hearty bowl to satisfy all seafood lovers like me! ♥️ 🦐 zero waste recipe My full... | Instagram

Credit to @hgchef1 Roast langoustine, bisque, braised vegetables & Exmoor caviar @beachouseoxwich tonight on the tasting menu . Please Like and Comment below and remember to check out and follow the original poster “Tag” @chefselection into your posts, they show up in our tagged section, we repost our favourites from there . Follow @chefselection @premierselection1 […]

The perfect first course or starter for a romantic dinner for two or a dinner party with friends. Chef designed recipe and all plating explained for an impressive result.

You can choose any seafood combination you wish, the amounts really don't matter, just adjust the veggies and dressing to accommodate

This risotto recipe implements a cooking style typical of Mantua, a city in eastern Lombardy.

The retro prawn cocktail starter, popularised by 1960s TV chef Fanny Cradock, is having a bit of a renaissance