Ventnor Botanic Garden

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Scallops with Butternut Squash Puree, Charred Chilli Pear & Pea and Tarragon Bisque

Ventnor Botanic Chef Brad Roe Shares his recipe for hand-dived wild scallops with seasonal butternut squash, chilli pear and pea. and tarragon. Brad uses some curious and delicious botanical ingredients from England's hottest garden in his colourful and delicious seasonal menus.
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