Butter roast scallops, chive and seaweed butter sauce

Serves: 2


  • Ingredients
  • 1-2 large fresh scallops (roe removed to keep the orange fleshy piece)
  • Radish sliced
  • 50g seaweed (dried from health food store or fishmonger)
  • 50g sliced chives 
  • 100ml white wine
  • 200g butter (cubed)
  • Lemon juice
  • Cucumber 
  • Herb oil (50g dill, 2g salt, 200ml oil)


  • Begin by buying good quality fresh scallops from your fishmonger or supermarket and ask them to remove the roe.
  • Next, to prepare the sauce, bring the white wine to the boil and whisk in the cold cubed butter until emulsified. Add in a squeeze of lemon juice and reserve until read to plate.
  • Next prepare your radish by slicing each, use the solfreno cutter to prepare the cucumber and slice chives. Soak seaweed in cold water to rehydrate before putting into sauce.
  • Season the scallop and place into a hot pan and gain some colour – fry lightly for approximately 30 seconds and turn to do the other side in the same way. During cooking add a few knobs of butter and baste the scallop using a spoon for about a minute until cooked. 
  • Warm up your butter sauce but don’t allow it to boil or it will split. Add in the seaweed and sliced chives and taste and check for balance and seasoning.
  • Next begin to plate up, place the scallops on the plate, garnish the vegetables around the scallop, then dress all of your garnish with a little of the herb oil and season with salt and pepper.
  • This dish can be adapted to any piece of white fish or even salmon or trout if preferred.