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.


If you’re interested in partnering with Savour Kilkenny for our 2022 festival please get in touch at info@savourkilkenny.com

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