Scallops and beetroot

Scallops and beetroot

recipe pages

I love scallops pan fried with a little garlic butter but smoking them slightly just add’s another level of flavour to the dish. Try this at home for your next dinner party or hire takefood to come make it for you. Also great for a wedding breakfast.

useful info

Course: Starter

Oven temp: 170˚c

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves 6


12 native scallops 


3 strips of butchers smoked streaky bacon 


1 large beetroot roasted until soft 


1 purple cauliflower or white


Dill fronds


Mustard frills 


Cracked black pepper 


100g of good quality black pudding


Cold pressed rapeseed oil


3 walnuts cracked open






Heavy based frying pan 

Magi-mix | Blender 

Old pan 


Blow torch 

Frying pan 




  • Put an old pan on the stove and add in some oak chips or tea leaves and place a sieve over the top. Once it starts to smoke place the scallops and roe in then place a piece of kitchen foil over the top and allow to smoked for 3 minutes. 
  • Smoke the scallops for about 3 minutes then separate the bright orange roe from the scallops, remove the sinew and put the roe in a blender with softened butter and blitz until smooth. Keep in the fridge until required. To serve sandwich between 2 crisp slices of brioche and garnish with dill. You can serve this as “smoked coral brioche toast” canapés or serve it as part of the dish.
  • Blow torch and finish in a hot oven for a few minutes or pan fry the scallops to brown and cook through in the pan with butter and garlic.
  • Lay the bacon out on a tray and cook in the oven until crisp and then break into small shards.
  • Cook the black pudding and crumble into small bits.
  • Puree the cooked beetroot with a little rapeseed oil. Cut small florets from the cauliflower and toss in a little oil and sea salt then roast until al dente. 
  • To serve spread a little beetroot puree on the plate then place the scallops and bacon in the centre. Garnish with black pudding, cauliflower, herbs and mustard leaves, crush a walnut half around the plate and drizzle with rapeseed oil. 

serving suggestion

Serve with a cold white wine or a light red wine if you prefer. 



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