Hand dived Mull scallops: our way!
Seared scallops with butter and garlic
By November 24, 2012Published:
We like our scallops as simple as possible - quickly seared with a bit of butter, garlic and lemon. Scallops are not at all fishy so kids normally like them - a good introduction to shellfish!
- 8 medium dive caught king scallops
- 1 knob butter
- 1/2 clove of garlic chopped
- 1/2 lemon
- Sunflower oil
- To serve: rocket or other green salad leaves with a drizzle of balsamic vinegar and a wedge of lemon
- If your scallops haven't already been shucked, remove from the shell using a round-ended knife, discarding everything but the white muscle meat and roe. Wash thoroughly.
- Place a heavy based frying pan on a medium heat. While it's heating, rub the scallops all over with sunflower oil.
- When the pan is very hot (almost smoking) add scallops flat side down, spacing them out well. Cook until they are opaque half way up, then turn.
- When the other side is cooked, add the butter and chopped garlic, swirling it around until the butter is melted. Spoon the juice over the scallops.
- Remove from heat and squeeze lemon juice over the scallops.
- Serve on a bed of rocket or other green leaves, with a drizzle of balsamic vinegar
Scallop Ceviche by Roy Brett of Ondine, Edinburgh
Classic ceviche recipe
By November 24, 2012Published:
When working with shellfish as good as The Ethical Shellfish Company's scallops, you really don’t have to do too much to create a dish that is fitting to such a fine creature.
- 4 medium dive caught scallops Cleaned, with the roe kept for soup
- 2 limes zested and juiced
- 1 red chilli finely diced
- coriander leaves
- 4 tablespoons peppery olive oil Planetta is very good
- sprinkle of sea salt and twist of pepper
- Slice each scallop into three rounds & place back into their shells
- Mix together the oil, chilli, lime juice and seasoning
- Dress over the scallops and allow them to sit for 20 minutes before serving
- Place each shell on a little pile of salt on each plate
- Garnish with coriander to serve.
Douglas Roberts’ Baked Hand Dived Scallops with Pancetta and Herb Butter
By Douglas Roberts, Head Chef at The Witchery, Edinburgh
By November 9, 2012Published:
Serves four as a starter, two as a main course
- 12 medium scallops
- 50 grams diced Iberico Pancetta
- Handful of mixed soft herbs such as dill, parsley or sorrel
- 100 grams good quality unsalted butter
- squeeze of lemon juice
- splash of dry white wine
- Cream the butter, herbs, wine and lemon juice and fold in the pancetta. Roll into a log , wrap in cling film and place in the fridge
- (if using whole shell scallops) open the scallops, carefully remove the skirt and guts leaving only the white muscle meat
- Remove the meats and soak in iced water for a few minutes, then pat dry
- Scrub the scallop shells with hot water inside and out, pat dry
- Season the scallops with sea salt and place into the shells, three per shell
- Slice a piece of the butter and place on top of the scallops
- Put the scallop shells on a tray and place in a pre-heated moderate oven for approximately 7 minutes
- Carefully remove from the oven, serve with green salad, fresh lemon and new boiled potatoes
David Monaghan’s seared scallops with chorizo and butternut and caraway seed puree
By July 29, 2012Published:
- 12 scallops
- 1/2 Pint vegetable stock
- 1 Large shallot
- 12 Slices chorizo
- 1/4 Pint double cream
- 1/2 butternut squash
- 1 Large pinch caraway seed
- Peel, dice and de-seed the butternut squash. Peel and chop the shallot. Add butter to saucepan. Add shallots and sweat off. Add butternut squash and caraway seed. Add vegetable stock. Cook slowly until soft. Add cream. Season. Push mixture through a sieve and keep warm.
- Grill 12 slices of chorizo. Keep warm.
- Heat frying pan to high temperature with very little oil. Season scallops and place in pan for 30 seconds, then turn and cook for another 30 seconds.
- Remove pan from heat. Add a knob of butter and shake the pan until butter is melted. Immediately pour contents on to separate dish (do not allow butter to burn).
- Lay a spoonful of puree of centre of plate and pull spoon through to create a teardrop effect.
- On the other side of the plate, alternate the scallops and chorizon in a row.
- Garnish with micro cress and serve immediately.