Ingredients

3 x hand-dived Isle of Mull scallops – Ethical Shellfish Company

Pinch of Malden sea salt

80g of seashore vegetables (sea aster, sea plantain, alexander, channel wrack) – Funghi & Forage

1 tbs water

A few drops of cold pressed rapeseed oil

1 tbs purple & green fennel pea shoots

1 tbs of organic unsalted butter

½ lemon, squeezed

1 slice of Organic Lomo Curado cut in half

Introduction

We source our scallops from the Ethical Shellfish Company, a family run business founded by Guy and Juliet Grieve on the Isle of Mull. Hand-dived scallops are fished with no damage to the seabed, no waste or bycatch. Our seashore vegetables are sourced locally as we believe it is important to celebrate and connect with our natural surroundings.

Method

Finely chop herbs & mix with the soft butter and lemon juice – set aside. Season scallops with sea salt.

Heat a non-stick frying pan, place the scallops in the pan for two minutes, turn and cook for a further two minutes.

Meanwhile, heat the rapeseed oil in a pan on a medium heat and gently cook the seashore veg with a tbs of water to steam.

Gently melt the butter in a saucepan.

Arrange the sea veg on a plate and carefully place the cooked scallops on top.

Place two ½ slices of Lomo in between the scallops. Dress the scallops with your delicious herb butter.

Serve and enjoy!

 

The Witchery

Celebrates local
Celebrates local
Sources fish sustainably
Sources fish sustainably