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Bobby’s Recipe for Pan Seared Scallops

Say hello to the ultimate starter this summer – our pan seared scallops with pistachio praline, cauliflower, pink grapefruit and sea salt crispy chicken skin. We thoroughly recommend this favourite on our dinner menu, or if you’re hosting your own dinner party, try this easy recipe yourself. This one serves two people…

“The reason why I love this dish so much is because it is super simple to make. There are flavours you wouldn’t necessarily put together but they work so well. You have the sweetness from the scallop itself, creaminess and nuttiness from the cauliflower, bitterness from the grapefruit and the meaty, salty taste from the chicken skin. I feel all of this comes together perfectly and I am chuffed I have this on our new menu.” – Head Chef, Bobby Southworth



6 shells (roe removed)


Cut the grapefruit into segments


100g peeled pistachios

300g sugar

6 tbsp water


Make a caramel out of sugar and water

Cook until golden then pour over the pistachios

Leave to set then blend to a crumb


1 chicken breast skin

2 pinches of sea salt


Place chicken skin on baking tray between greaseproof paper

Place another tray on top then bake and 180 degrees for 25-30 minutes until crispy


1 head cauliflower (trimmed into florets)

30g butter

1 onion

2 garlic cloves

500ml cream

2 sprigs of thyme


Cook until soft then strain off liquid

Blend until silky smooth

How to assemble the dish

Dust the plate with a healthy mound of the pistachio crumb then add three or four segments of the grapefruit.

Pipe four or five dollops of your cauliflower puree onto the crumb.

Pan fry the scallops with a spoonful of butter until golden brown (about a minute each side) and then pop them onto the plate whilst hot.

Add the hot pieces of crispy chicken skin next to each scallop, then top with red veined sorrel or pea shoots to finish.

Then enjoy!

Feeling lazy? Head to the Water’s Edge restaurant and save the cooking! Please call 01326 312440 to book your table.

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