Ingredients

1 cup fish or vegetable stock
1/4 cup dry white wine
Few whole black peppercorns
2 bay leaves
Few parsley sprigs
1/4 medium-large red onion, sliced
4 x 180g Red Emperor fillets
6 cherry tomatoes, sliced
12 basil leaves, finely sliced
Sea salt & freshly ground pepper
150g cold butter, cubed
16 scallops, cleaned
Olive oil spray

Instructions 

1. Combine stock, wine, peppercorns, bay leaves, parsley, red onion
2. In a large heavy-bottomed pan. Bring to the boil and cook for 10 mins
3. Turn heat down and fish in one layer
4. Cover and very gently cook until just under
5. Remove and set aside
6. Strain cooking liquid and return to pan, together with tomatoes and basil
7. Turn heat up and cook for a few seconds

8. Add 2 cubes of butter at a time, whisking continually until a sauce consistency forms, taste for seasoning
9. Return fish to pan and briefly cook to warm through, basting with the sauce. Quickly sear scallops on a preheated, lightly oiled ridged grill (or BBQ plate)
10. Place fish with sauce on individual plates and arrange scallops around

 

Sustainability

fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.

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Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.

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Recipes

fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!