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Scallop plating

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Seared scallops with twice cooked pork belly

Recipe by PeterRollinson | Seared Atlantic scallops, twice cooked pork belly (can be substituted with ready-made flat Italian Pancetta slices or Prosciutto), Cauliflower mash and mushrooms. | Cookniche, linking the culinary world

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Scallops With Carrot Puree Recipe
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Roasted scallop with pickled carrots, nasturtiums and shellfish sauce by Patrick Powell

A big, fat, hand-dived scallop is always going to bring star quality to any dish, but it's often what it's served with that takes its flavours from good to great. In this recipe, Patrick Powell serves the best scallops he can find with pickled carrots, herbaceous nasturtium and a rich, glossy sauce made from langoustine shells.

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Gourmet Seared Scallops with Savory Herb Sauce

Wow your guests with perfectly seared scallops! These golden-brown delights are complemented by a rich herb-infused butter sauce and eye-catching garnishes. Check out the full recipe on our website!

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Black Linguine with Seared Scallops and Pumpkin-Orange Saffron Sauce

Add an exciting twist to your dinner with our new recipe - Black Linguine with Seared Scallops and Pumpkin-Orange Saffron Sauce. A perfect blend of sea scallops, black linguine, and pumpkin tossed in a tangy orange saffron sauce. Serve it up for a dinner party or festive holiday meal, it's as pleasing to the eye as it is to the palate.

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Scallops With Lapsang Souchong Infused Cream
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Scallops With Carrot Puree And Radish
Scallops With Carrot Puree Recipe
Scallops With Carrot Puree

Scallops with Lapsang Souchong Infused Cream, Carrot Puree, Radish, Chili Tuile

Tender and sweet scallops pair well with a smoky and rich sauce flavored with Lapsang Souchong, which is a black tea smoke dried over a pinewood fire. The end result is reminiscent of bacon with some astringency to cut the rich sauce. Carrot puree adds more sweetness and a silky texture while crisp lemon marinated radish rounds add some brightness and acidity. Pea shoots add a freshness and some chili tuiles add a touch of heat and crunch. The carrot puree and tuiles can be made up days…

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