Orkney Scallop, Salmon Belly, Sea Vegetables Recipe
Why This Dish Belongs on Your Table
I’ll never forget the first time I tried this combo at a tiny harborside bistro in Scotland. The silky salmon belly, the sweet Orkney scallops, and that briny pop of sea vegetables – it was like the ocean decided to throw a flavour party.
Now, I recreate this gourmet seafood dish at home for special occasions (or when I just want to feel fancy). It’s simpler than you’d think, but impressive enough to make guests think you’ve hired a private chef.
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Ingredients for Orkney Scallop, Salmon Belly, Sea Vegetables Recipe
- 1 Nos Fresh Orkney scallops
- 1/2 Nos Salmon Belly Portions
- 25 g Mixed Sea Veggies - Samphire, Sea lettuce, or Dulse
- 12.50 g Butter
- 1/4 Nos Lemon Zest & Juice
- 1/4 Tbsp Capers
- As required Black Pepper & Sea Salt
Directions: Orkney Scallop, Salmon Belly, Sea Vegetables Recipe
Step-by-Step: Chef-Worthy Execution
- STEP 1.Pat the scallops and salmon belly dry – crispy skin starts here! Score the salmon skin lightly to prevent curling.
- STEP 1.Heat a pan medium-hot. Place salmon skin-side down, pressing gently for 3 minutes until golden. Flip for just 1 minute – the fat keeps it juicy.
- STEP 2.In the same pan, add butter. When foamy, add scallops. Sear 90 seconds per side until caramelized but still translucent inside.
- STEP 3.Toss them in the pan for 30 seconds with lemon zest and capers. They cook faster than your patience waiting to eat this.
Frequently asked questions
Where can I find sea vegetables?
Check Asian markets or online gourmet stores. In a pinch, baby spinach with a pinch of sea salt mimics the texture.
How do I prevent rubbery scallops?
Dry them thoroughly before cooking, and never overcrowd the pan. They steam instead of sear.
Can I use salmon fillet instead of belly?
Yes, but reduce cooking time by 1 minute. Belly’s higher fat content forgives overcooking.
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