Scallops are a delicate type of shellfish with a slightly sweet taste, which explains why they perfectly complement bolder flavours such as pancetta and truffle.
A crunchy endive salad with mango and chorizo served with pan-fried scallops.
Pan-fried scallops served with a creamy cauliflower purée, crisp pancetta slices and a dash of truffle oil.
A delicious salad of avocado and scallops with a kick of chilli.
Seared scallops served with crisp pancetta slices and a vinaigrette of lentils, carrot, leeks, tomato, thyme, garlic and balsamic vinegar.
Spring roll pastry parcels filled with beetroot, apple and baby spinach served on a bed of thinly sliced scallops with a lime and salmon keta dressing.
Pan-fried scallops served with a risotto of shiitake, oyster and button mushrooms finished with fresh parmesan shavings.
Finely sliced salmon fillet and scallops served in a soy, honey and lime juice marinade and accompanied by a white radish and mustard mayonnaise garnish.
Seared scallops served with sauteed white endive, raw red endive and a black truffle oil vinaigrette.
Pan-fried scallop skewers served with fennel cooked in an orange and honey glaze.
A tender 'fondue' of leeks served with scallops, all seasoned with a black truffle oil vinaigrette and topped with crispy rice noodles.