IconThis zesty little number will really dress up a salad and add vigour to sauces for fish and shellfish. Stir-fried vegetables will enjoy a quick dousing, and we find it gives a refreshing kick to hot and cold fruit desserts.


INGREDIENTS:
Spirit vinegar, Sugar, Lemons (28%), Juniper, Basil, Bay.

PRICE

£6.30: 250ml
£3.70: 100ml
Lemon Vinegar

Queen Scallops with cured ham, Parmesan and a lemon, basil, bay and juniper pesto

Scallops serves 2

20 Queen scallops, cleaned and rinsed, shells reserved
2 slices of cured York ham or Parma ham, sliced into small pieces
25g Fresh grated parmesan

For the pesto
100ml olive oil
12g Fresh grated parmesan
12g pine kernels
1 clove of garlic, chopped
handfull of fresh bsail leaves
1 tablespoon of Womersley's lemon, basil, bay and juniper vinegar

1Blitz all the pesto ingrediants with a hand blender.
2 Place the Scallops back into the cleaned shells and top with the pesto, cured ham and parmesan.
3 Place into a hot oven or under a hot grill and cook for 3 mins or until the scallops are just cooked and the parmesan is bubbling.
4 serve straight away garnished with a few baby herb leaves

Rob Green
Green's of Whitby