‘Scallop, carrot, chilli’ prepared by our Sous Chef @enrique.garciadeolalla 👏 Hand-dived Orkney scallop, aged in a red chilli and pepper miso, and cooked on the BBQ. This dish is served with a delicious carrot puree, pickled carrots and finished with wild garlic oil 🤤 One might say, it’s the best scallop dish you’ll ever have 😉 #frogbyah #adamhandling #coventgarden #ahrestaurantgroup #frogbyadamhandling