- Avg size
- Allergen
## Cooking Instructions **1. Roast the turnip** Preheat the oven to **190°C**. Spread the turnip onto a baking tray and season well. Roast for 25–30 minutes, coating with the honey dressing for the final 2–3 minutes until golden and caramelised. **2. Prepare the sole** Place the sole fillets on a lightly greased baking tray. Brush with oil or clarified butter and season with salt and pepper. Place in the oven for the final 6 minutes of cooking, or until the fish is cooked through and flakes easily. **3. Sear the scallops** Season the scallops with salt and pepper. Heat a frying pan over a medium heat and sear the scallops for approximately 30 seconds on one side until golden. Transfer to a baking tray and set aside. **4. Heat the saffron broth** Pour the saffron broth into a small saucepan. Bring to a gentle simmer over a medium heat and cook for 1 minute, stirring if needed. Keep warm. **5. Heat the potatoes** Microwave the confit garlic creamed potatoes for approximately 3 minutes, or until piping hot throughout. Transfer to a serving dish. **6. Finish cooking the seafood** Place the seared scallops in the oven alongside the sole for the final 2 minutes, ensuring both are cooked through. **7. Serve** Divide the warm saffron broth between two warmed serving plates. Arrange the scallops and sole over the broth and serve immediately with the confit garlic creamed potatoes and honey-roasted turnip on the side. **Enjoy your restaurant-quality seafood supper!**
Keep refrigerated and use within 2 days
Product Info
- Avg size
- Allergen
Cooking
## Cooking Instructions **1. Roast the turnip** Preheat the oven to **190°C**. Spread the turnip onto a baking tray and season well. Roast for 25–30 minutes, coating with the honey dressing for the final 2–3 minutes until golden and caramelised. **2. Prepare the sole** Place the sole fillets on a lightly greased baking tray. Brush with oil or clarified butter and season with salt and pepper. Place in the oven for the final 6 minutes of cooking, or until the fish is cooked through and flakes easily. **3. Sear the scallops** Season the scallops with salt and pepper. Heat a frying pan over a medium heat and sear the scallops for approximately 30 seconds on one side until golden. Transfer to a baking tray and set aside. **4. Heat the saffron broth** Pour the saffron broth into a small saucepan. Bring to a gentle simmer over a medium heat and cook for 1 minute, stirring if needed. Keep warm. **5. Heat the potatoes** Microwave the confit garlic creamed potatoes for approximately 3 minutes, or until piping hot throughout. Transfer to a serving dish. **6. Finish cooking the seafood** Place the seared scallops in the oven alongside the sole for the final 2 minutes, ensuring both are cooked through. **7. Serve** Divide the warm saffron broth between two warmed serving plates. Arrange the scallops and sole over the broth and serve immediately with the confit garlic creamed potatoes and honey-roasted turnip on the side. **Enjoy your restaurant-quality seafood supper!**
Storage
Keep refrigerated and use within 2 days
