Depends on what you think "easier" is I suppose. For this I stuck to how Tom Kitchin prepares it. Some would say having two pans is more fuss, and that the broc absorbs some of the flavour while in with the scallop. I might have to try cooking them separately though and report back!
A sieve is a good shout for next time if we only have a handblender, something I will also do next time! Thanks Igor :)
Process suggestion: why adding broccoli to the pan with scallops? Having it separately would be easier?
I experimented with pushing the soup through a sieve with great results: https://lindyrecipe.com/soup/leek-and-potato-soup/
/smartassing mode off
Looks great btw!
Depends on what you think "easier" is I suppose. For this I stuck to how Tom Kitchin prepares it. Some would say having two pans is more fuss, and that the broc absorbs some of the flavour while in with the scallop. I might have to try cooking them separately though and report back!
A sieve is a good shout for next time if we only have a handblender, something I will also do next time! Thanks Igor :)
Conor
I meant to use the same pan, but just doing successively. :) Totally agree on the taste! Always makes sense to use the same pan.
For example, making a steak and ten frying the broccoli in the same pan as a side. 🤌
Ah gotcha! That makes more sense. Yea to be honest this is doable, because the broccoli only takes a quick 60 seconds to crisp up under that heat.