Jazz up the party season with these simple and easy-to-follow fish recipes from Highland Bay Seafoods. Based in Scotland, this family business is a leading producer of seafood, supplying to leading hotels, restaurants and food halls around the world. From wild Scottish langoustines to crab claws and scallops, you can shop the taste of fresh Scottish seafood at ACHICA this week and follow the recipes below.
Pan fried king scallops in half shell with chilli, garlic and coriander
King scallops in half shell
8 cloves of garlic, skin on
4 tablespoons of chopped coriander
3 tablespoons of sunflower oil
If scallops are frozen defrost using package guidelines. Slice chilli thinly, slice each garlic clove into three pieces and chop coriander roughly. Divide chilli and garlic slices evenly into half scallop shells, drizzle with oil.
Top tip – be careful not to overcook the scallops or they will become rubbery.
Highland Bay Seafoods Split Tails 16 langoustine tails
80g unsalted butter
3 teaspoon chopped herbs
Juice of half a lemon
4 lemon wedges
1 clove of garlic, chopped
Salt and pepper
If langoustines are frozen defrost in fridge using package guidelines ready for cooking. Remove the butter from the fridge in a small bowl and soften at room temperature or carefully on a low setting for a few seconds in the microwave. When soft mix in the lemon juice, chopped herbs and chopped garlic.
Preheat the grill, place the langoustines on a shallow tray, lightly greased of lined with tin foil. Season the langoustine tails with salt and pepper then spoon over the garlic and herb butter. Place under the grill and cook for 3-4 minutes. To serve divide the langoustines between four plates, pour over remaining herb butter and serve with lemon wedges.
Top tip: A simple mixed salad and crusty bread would eat well with the grilled langoustine tails.
Smoked salmon and grilled asparagus with capers
Highland Bay smoked salmon
A handful of capers
2 lemon wedges
A bunch of asparagus
Salt and pepper
Place asparagus in a grill rack, add one tablespoon oil and, pinch of salt, tossing well to coat. Grill for a few minutes or until crisp-tender, turning after every few minutes. When cooked arrange smoked salmon on serving dish, place asparagus on the dish, scatter capers over the dish and add the wedges of lemon.
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Keya Modessa, ACHICA Features Writer
View all posts by Keya Modessa, ACHICA Features Writer