About this Recipe

I created this sauce to go with the seafood I cooked at the Portsmouth Seafood Festival, it is amazing and goes beautifully with scallops or mussels. In fact use it as you wish…
Ingredients
250g salted butter (room temp)

1 tbsp finely chopped fresh coriander

1 tbsp finely chopped fresh parsley

½ finely chopped Jalapeno chilli

4 rashers streaky smoked bacon

Recipe Instructions

Cook the smoky bacon until crisp (in the woodfired oven or on a BBQ), set aside and leave to cool. Once cooled, chop finely or blitz in a coffee grinder until really fine.

Mix all the ingredients in a bowl and leave to rest ideally overnight in the fridge.

 

Mix all the ingredients in a bowl and leave to rest ideally overnight in the fridge.

Enjoy!