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This recipe for Seared Loch Fyne King Scallops with Ginger, Garlic and Coriander comes from the Loch Fyne Oysters Shop.

Loch Fyne started with one inspirational idea - to grow oysters in the clear, fertile waters of Loch Fyne - and has developed into a cluster of businesses whose success is built on an honest approach to superb quality food.

All Loch Fyne businesses abide by the guiding environmental principles established by John Noble and Andy Lane at the outset. The companies work together to ensure that only the very best produce - farmed and fished to the highest quality and environmental standards - reaches the kitchens and plates of their customers.

Seared Loch Fyne King Scallops with Ginger, Garlic and CorianderIngredients

24 Loch Fyne King scallop meats
30ml Rapeseed oil
15gms piece  Fresh root ginger finely chopped
6 Garlic cloves finely chopped
2 Red chillies, deseeded & chopped
½ tsp  Ground cumin
½ tsp  Ground coriander
½ tsp  Ground turmeric
1 tsp Lime juice
2 tsp Chopped fresh coriander
 Malden sea salt


  • Heat the oil in a heavy frying pan to almost smoking point.
  • Add in the Loch Fyne King Scallops, add in the ginger, garlic and chillies, and toss once.
  • Sprinkle in the ground spices cumin, coriander and turmeric toss again.
  • Add the lime juice and chopped fresh coriander.

This should all be done in 2 - 3 minutes so the scallops are plump and juicy.

To serve:

  • Arrange four per person in a neat line and garnish with crisp salad and baguette

Serves 6


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