Ingredients

1 bunch baby beetroot, scrubbed
1 green apple, quartered, cored
2 red witlof (Belgian endive), leaves separated
100g wild rocket leaves
8-12 scallops, cleaned
1 tablespoon olive oil
2 tablespoons roughly chopped walnuts, toasted
DRESSING
1/4 cup (60ml) olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard

 Instructions 

1. Preheat the oven to 180C
2. Place beetroot on a large sheet of foil and enclose to form a parcel
3. Roast 1 hour or until beetroot is tender
4. Cool, then peel and cut into wedges
Dressing
1. Whisk olive, vinegar, honey and mustard together in a bowl
2. Season with salt and pepper and lighten with a dash of water
3. Thickly slice apple, toss in the dressing with witlof and rocket
4. Set aside while you cook the scallops
5. Heat a dry frypan over medium heat
6. Brush scallops with oil season well with sea salt and freshly ground black pepper
7. In batches sear scallops 30 seconds each side until caramelised on outside but still opaque in centre
8. Divide salad among plates, tuck in scallops, beetroot and walnuts
9. Drizzle with any remaining dressing and serve

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

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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!