Option D - Scallops & Wild Garlic Butter followed by Baked Brill with Port & Truffle Butter
scallops with brill

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Option D - Scallops & Wild Garlic Butter followed by Baked Brill with Port & Truffle Butter

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Simply sumptuous, our plump, sweet sustainable hand-dived scallops, served with a wild garlic butter. This leaf has a sweet, garlicy flavour and grows abundantly in Cornwall at this time of year. The scallops have been carefully harvested by divers during breaks in the weather, shucked cleaned and frozen in packs of 4 meats. This method ensures that there is no damage to the seabed and that there is no by-catch - a serious problem with commercial scallop dredging, which is generally regarded as on of the most destructive fishing methods of all. Diving for the scallops, although much more time-consuming and expensive, allows the fishermen to select only mature scallops leaving immature specimens to grow undisturbed. Whole Cornish brill, port & truffle butter, sautéed potatoes and a wild rocket salad for two, is a sharing dish with impact - a beautiful piece of table theatre with a whole fish cooked on the bone - a celebration of prime sustainable Cornish fish. The rich port and truffle butter elevates the dish with a further touch of luxury, all served with tasty sautéed potatoes. Serves 2 People Brill has a similar firm texture and meaty flavour to its better known cousin the Turbot, and we think it is a superb fish in its own right. Stocks off the Cornish coast are sustainable and 'Recommended' by The Cornwall Good Seafood Guide - the Cornwall Wildlife Trust’s guide to truly sustainable seafood. You will receive: * 4 x Hand-dived Scallop meats (Frozen) * 4 x Scallop Shells * 60g pack of Wild Garlic Butter * 1 x Cornish Brill, Trimmed & Skinned * 240g tray of Sautéed Potatoes * 125g bag of Wild Rocket * 120g Port & Truffle Butter Ingredients: (Allergens in UPPER CASE) Wild Garlic Butter - BUTTER, Wild Garlic Puree, Wild Garlic Leaf, Lemon Zest, Lemon Juice, Salt, White Pepper. Sautéed Potatoes - Potatoes, Olive Oil, Salt, Pepper Port & Truffle Butter - BUTTER, Port (SULPHITES), Shallots, Truffle Paste, Salt, Pepper Nutritional Information: Wild Garlic Butter per 100g: * Energy **508kcal / 2096kj** * Fat **55.2g** * Saturates **35.0g** * Carbs **1.7g** * Sugars **0.5g** * Protein **1.3g** * Salt **1.3g** Baked Brill with Port & Truffle Butter per portion: * Energy **714cal / 2971kj** * Fat **44.1g** * Saturates **19.1g** * Carbs **27.9g** * Sugars **6.4g** * Protein **41.9g** * Salt **4.5g**

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Recipes & Cooking

Scallops and Wild Garlic Butter Method: *Defrost the Scallops. *Preheat your grill, or oven if you prefer to 210C. *Lightly oil and season each of the Scallops, preheat a non-stick frying pan over a medium-high heat, add your Scallops and fry for 30 second until golden brown, then flip over and fry for a further 30 seconds on the other side. *Remove the Scallops from the pan and place them in the shells. *Slice the Wild Garlic Butter into 4 and place a slice of butter on top of each Scallop. *Place the shells onto a baking try and then place under the grill or into the oven. If using a grill, they will need 2 minutes until the butter has melted and started to bubble around the side. If using an oven, they will need at least 5 minutes. *Serve with a nice green salad and some crusty bread. BAKED BRILL Method. * Preheat oven to 190C * Line a baking tray with baking parchment / silicon paper * Oil & season the fish and place on the paper * Place in the centre of the oven for 24-26 mins * Arrange the Sautéed Potatoes on a baking tray * When 12 mins have passed, place the potatoes onto the top shelf of the oven * Slice the Port & Truffle Butter into 4 discs * When the Brill is cooked, remove from the oven and place the discs of butter on it to melt * Serve as a sharing dish
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Sustainability & Provenance

Brill is a great sustainable choice - 'Recommended' by the Cornwall Good Seafood Guide! [Read more](https://www.fishforthought.co.uk/blog/sustainable-brill)