Sweet and delicate

Scallop

Raw tartares, warm custards, or seared hard in a hot pan — one of the sweetest, most technique-responsive shellfish on the plate.

3 recipes

Scallop Tartare with Vadouvan and Pickled Vegetables

Hand-diced raw scallop dressed with lemon and chives, pooled in a hot vadouvan butter sauce and finished with jewel-bright pickled beetroot and carrot. A spice-led appetizer built around the contrast between hot and cold.

Glazed & Pickled Vegetables, Romesco Sauce, Seared Scallop & Herb Oil

A veg-forward appetizer of honey-glazed root vegetables and quick-pickled radish with smoky romesco, a single seared scallop, and a vibrant herb oil. The vegetables lead; the scallop punctuates.

Chawanmushi with Scallop, Maitake, and Ikura

Silky Japanese steamed egg custard topped with seared scallop, crispy maitake mushrooms, and a jewel-bright spoonful of ikura. A refined first course built on perfect dashi.