Monkfish and scallop spiedini
By Theo Randall From Saturday Kitchen Ingredients For the grilled vegetables 1 tbsp olive oil 1 large red pepper, cut into 2cm strips…
Scallops with smoked butter hollandaise
By Nathan Outlaw From Saturday Kitchen Ingredients For the hazelnut butter 150g/5½oz blanched whole hazelnuts 1 tbsp caster sugar…
Clams and scallops in a black bean sauce
By Ching-He Huang From Saturday Kitchen Ingredients For the jasmine rice 300g/10½oz jasmine rice, well rinsed 1 tsp hot vegetable…
Seared scallop succotash
Succotash is a popular dish in the US and is often served at Thanksgiving celebrations. By Jack Stein From Saturday Kitchen Ingredients…
Scallops with lemon sauce and prawn linguine
Ingredients For the lemon sauce 125ml/4fl oz white wine 50ml/2fl oz white wine vinegar 2–3 peppercorns, crushed 1 banana shallot,…
Grilled scallop, sea spaghetti and crispy scales
By Brad Carter From Saturday Kitchen Ingredients 1 7cm/2¾ in piece kelp seaweed 10 scallop roes (ask your fishmonger) 1 tbsp…
Pan-fried scallops with kipper velouté and sea vegetables
By Anna Haugh From Saturday Kitchen Ingredients 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped…
Fried scallops with curried cauliflower and coconut sauce
By Glynn Purnell From Saturday Kitchen Ingredients 60g/2¼oz butter 1 tbsp mild curry powder 1 tsp ground cumin 1 tsp ground ginger…
Roast scallops, curry and piccalilli
By Tom Aikens From Saturday Kitchen Ingredients 12 large fresh scallops, roes discarded curry powder, for dusting little olive oil, for…
Scallop cured in rhubarb juice with Jerusalem artichoke
A challenging dish bringing together sea and land. By Tommy Banks From Saturday Kitchen Ingredients 6 hand-dived, sashimi-grade king…