See our Video Seafood Recipes

See our Video Seafood Recipes

First, make the garlic butter. Place the garlic, parsley and butter in a food processor and blitz until smooth. Place a scallop in each shell with a tarragon leaf under each one. Add a glug of wine to each scallop and a drizzle of olive oil. Then place a teaspoon of garlic butter on the top of each scallop. Sprinkle breadcrumbs over each one. Place the scallops in a roasting dish and cook in the oven for 5-7 minutes. The breadcrumbs should be nicely browned, the scallops firmed up and the olive oil, garlic butter and wine all bubbling together. Serve 3 scallops to a plate or one plate of 6 to share and get stuck in.


  • 3 garlic cloves
  • Handful of fresh parsley
  • 50g butter
  • 3 scallops
  • 3 leaves of tarragon
  • White wine
  • Olive oil
  • Sea salt
  • Breadcrumbs


Hake with Salsa Verde 

You will need – serves 2

2 hake steaks 200-250g each
Spring onions, finely chopped, stick of celery, finely chopped,
2 dill pickles, scrape out seeds, chop
6 green olives, sliced
Small handful of mint, chopped
Small handful of basil, chopped
Small handful of coriander, chopped
1tbsp white wine vinegar
Squeeze of lemon
2 tbsp extra virgin olive oil 

To Make

Set the oven to maximum. 

Season the fish and put in a hot pan with a little oil for a few minutes and turn over when golden then put in the hot oven for about 5 minutes. 

Make the salsa verde by mixing together the spring onion, dill pickles, celery, olives, mint, basil and coriander.  Add in the vinegar, lemon and olive oil. 

Put a good couple of tablespoons of the salsa verde on the plate and put the golden piece of hake on top.  Finish with a tiny bit of lemon juice and sprinkling of sea salt.