A super dish to share with lots of crusty bread to mop up the juices.

Shellfish Medley
Print Recipe
Servings
2 persons
Servings
2 persons
Shellfish Medley
Print Recipe
Servings
2 persons
Servings
2 persons
Instructions
  1. To prepare mussels, rinse under running cold water, pulling away the fibrous beards on each shell. All shells should be closed – if it doesn’t close promptly with a tap, discard it.
  2. Prepare courgette by slicing into ribbons with a potato peeler, and peel and slice the onion.
  3. Add a drizzle of oil to a saucepan and sauté the onion.
  4. When soft, add the mussels and season. Place the courgettes in a steamer above to cook and place on lid.
  5. Meanwhile, add a drizzle of oil to a hot frying pan and sauté scallops on a high heat for 2-3 minutes per side. Add a knob of butter and chives – or chive butter – and swirl in the pan.
  6. Remove scallops and keep warm. Likewise remove the mussels with a slotted spoon and reserve - discard any that have not opened.
  7. Pour the mussel juices into the empty frying pan and reduce by boiling rapidly, adding the cream and checking the seasoning.
  8. Add the shellfish to the pan to warm through and coat with sauce.
  9. Serve in a heated bowl for sharing, along with the courgette ribbons and mop juices with with crusty bread.
Recipe Notes

A perfect dish to use some of our wonderful producers...

Seafood from H S Murray, Inverkeithing

Supernature Rapeseed Oil

Isle of Skye Sea Salt

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