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This Month's Guest Recipes

The foodkit will feature regularly changing recipes from food trade bodies, quality assurance organisations, food producers and other guest contributors.

This month’s recipes come from an inspiring selection available from Seafood Scotland.

Scallops with Peas and Bean Puree

Serves 4

12 king scallops, cleaned, shucked and roe removed
3 x 150ml spoon (3 tablespoons) olive oil
salt and black pepper
115g (4oz) broad beans, frozen
115g (4oz) peas, frozen
1 x 15ml spoon (1 tablespoon) fresh chopped mint
4 x 15ml spoon (4 tablespoons) double cream
juice of 1 lime
mint leaves to garnish


  • Toss the scallops in 15ml oil. Season and put to one side
  • To make the broad bean puree, cook the beans and peas in lightly salted boiling water for 3-4 minutes until tender. Drain well and transfer to a blender. Add the mint and season. Process until smooth. Transfer to a small pan, add the cream and warm through.
  • Heat a griddle until smoking, add the scallops and cook for 1 minute then turn and cook on the other side for 1 minute.
  • For the dressing, mix the remaining 2 x 15mls oil with the lime juice and season.
  • Serve the scallops with the bean puree. Garnish with mint leaves and drizzle with the dressing.

Mussel and Potato Stew

Serves 4

455g (1lb) mussels, scrubbed and beards removed
1 x 15ml spoon (1 tablespoon) olive oil
4 shallots, peeled and finely chopped
150ml (5 fl oz) stock
150ml (5 fl oz) white wine
2 cloves garlic, crushed
455g (1lb) new potatoes, washed and halved
2 x 15ml spoon (2 tablespoons) fresh chopped parsley
4 x 15ml (4 tablespoons) low fat crème fraiche


  • Heat the oil in a large pan, add the shallots, and cook for 3-4 minutes
  • Add the stock, wine, garlic and potatoes, bring to the boil and simmer gently for 15 minutes or until tender
  • Stir in the mussels, cover and bring to the boil and simmer gently for 3 minutes or until the mussels are opened.
  • Gently stir in the parsley and crème fraiche and serve.

For more fabulous fish recipes, plus information and preparation advice, visit

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