Roasted scallops, summer vegetables and sauternes beurre blanc

Scallops and burnt leeks with hazelnut dressing – Tom Kitchin

Braised halibut with scallops and roasted potatoes

Mussels, prawn and scallop Thai broth

Scallops with crab-stuffed courgette flowers and prawn sauce

Seared scallops with avocado purée, marinated cucumber, mushrooms and potato crisps

Scallop ceviche with peas, radishes and smoked roe

Beetroot tartare with scallops and cauliflower

Hand-dived scallop and monkfish skewers with potato al forno

Queen scallops with winter vegetables and parsley pesto

Pork and black pudding Wellington with seared scallops

Roasted scallops, white beans and chorizo broth

Miso-braised mushrooms on toast with glazed scallops

Scallops with black pudding meatballs

Scallops, celeriac purée, black pudding, red chicory and anchovy salad

Roast scallops with artichoke soup

Roasted scallops with seaweed butter, sweetcorn, girolles and spring onions

Parsnip soup with spinach and scallops

Artichokes with scallops and beurre blanc

Scallop linguine

Seared scallops with bacon, Jerusalem artichoke purée and crushed peas

Scallops in their shells with fennel and herbs

Scallop ravioli with seared scallops and white wine sauce

Cullen skink with quails’ eggs and scallops