Ingredients

2 teaspoons olive oil
1/2 onion, very finely chopped
2 garlic cloves, crushed
2 tablespoons sweet chilli sauce
2 teaspoons fish sauce
2 teaspoons palm sugar
1/2 cup (125ml) chicken or fish stock
24 scallops with roe on the shell
Coriander leaves, to garnish

 Instructions 

1. Heat oil in a small saucepan over low heat
2. Add onion cook 2-3 minutes until soft
3. Add crushed garlic, sweet chilli sauce, fish sauce, palm sugar and stock
4. Simmer 5 minutes or until nearly all the stock has reduced. Set aside
5. Remove scallops from their shells, scrub shells and dry with paper towel
6. Pan-fry or barbecue scallops 1-2 minutes each side until cooked through
7. Return to shells, pour over a little sauce and garnish with coriander leaves

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!