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…
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
Cook the smoky bacon until crisp (in the woodfired oven), 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.