Pan-seared scallop served in the shell, festive pomegranate butter, cous cous, courgette, brioche crumb & samphire.

Preparation: 45 minutes

Cooking: 15 minutes

Serves: 1

Ingredients

  • Large diver scallop in half shell, removed and both scallop and shell cleaned - 1
  • Cooked Moroccan spiced cous cous – add lots of your own flair - 40g
  • Diced courgette - 60g
  • Samphire - 10g
  • Brioche crumb – you can use panko or brioche blitzed with mixed herbs - 15g
  • Pomegranate and shallot butter – I use The Butter Co - 15g
  • Sea salt & black pepper
  • Samphire to hold the shell once cooked

Method

Full ingredients

Plus Icon

1. In a hot pan, add a little olive oil, season the scallop and sear on both sides including the coral for 20 seconds on each side. Remove onto a small plate and add the courgette to the pan to soften slightly, add the samphire and remove from the heat.

2. Place the cous cous in the base of the scallop shell, scatter with the courgette and samphire before placing the seared scallop and coral on top of the garnish making sure the scallop is in the center of the shell.

3. Mix softened butter with pomegranate seeds, chopped shallots and black pepper. Roll into a log, chill until firm. Cut a nice slice of butter and top the scallop with this. Roast at 180°C for 2-3 minutes and the butter is bubbling, sprinkle over the brioche crumb and return to the oven for 2 mins to finish cooking.

4. Place some samphire on a serving dish to hold the scallop steady and serve.

Have a question about this recipe?

Speak to our knowledgeable team for further info on portion sizes.

Contact