Recipe for hand dived Cornish scallops

Our Food & Drink

All of our Cornish scallops are hand dived from Falmouth Bay by our local fishermen. We've dredged up three tasty recipes to help you make the most of your scallops.

There is not much preparation required with the scallops – they should just need a little clean and trim.

BLACK TRUFFLE AND SCALLOP ROE BUTTER
200g x salted butter (softened)

5g x fine grated black truffle

2 x banana shallots (finely chopped)

15g x dried scallop roe

Take off the orange scallop roe from the scallop. Place on parchment paper on a large flat tray and leave to dry overnight in the hot plate or in a clean dry place (covered for hygiene reasons if drying it other than in the hot plate.) Once dried, place into a food processor until a fine crumb.

15g x chopped parsley

1 x large lemon (juice and zest)

Place all ingredients in a food processor and combine.

CORNISH MIXED CHILLI BUTTER
200g x salted butter (softened)

2 x banana shallots (finely chopped)

15g x fine chop parsley

3 x medium hot local chillies (finely chopped)

1 x lime (zest and juice)

½ x lemon (juice)

Combine all ingredients in a food processor until combined.

HOME-SMOKED GARLIC AND PARSLEY BUTTER
200g x salted butter (softened)

2 x banana shallots (finely chopped)

15g x fine chop parsley

30g x home smoked garlic (finely chopped)

Place a handful of oak smoking chips in a stainless steal baking tray then add a cooling rack on top of that. Place 3 bulbs of garlic on the cooling tray and cover with another similar size baking tray to trap the smoke. Place the complete tray unit on a hob on low heat and leave for 20-45 minutes. Don’t panic about the smoke but make sure there is plenty of extraction!

Once smoked, take the tray off and let cool before discarding. Once the garlic is cool, place in a clean air tight container until use.

Enjoy one of the above butters with scallops for an indulgent treat. Divinely fresh.