Scallops are highly prized for their delicate texture and taste. When cooked properly, like a quick sear in a hot pan, they are deliciously sweet and tender. So for next week only at Tattersalls, we will be serving the sweet little morsels for our lunch special.
Available until sold out, head chef Fernando is pan-frying these scallops served with cauliflower puree and sauce vierge, a sauce made from diced tomatoes, olive oil and a touch of lemon juice for freshness.
Book now to experience the perfectly seared outside and smooth, creamy inside that only a scallop can offer.
Our friendly F&B staff will help you pick out the perfect wine pairings to enhance the flavours even further. The acidic nature of one of the wines will tease out the delicate flavours.
Please contact the dining team at dine@tattersallsclub.org to book your table.
