Option D

Discover more Dover Sole or Scallops.

Option D - Scallops & Wild Garlic Butter followed by Dover Sole Meunière & New Season Asparagus

From £55.00 Per Meal for Two

These are our stunning, sustainable hand-dived scallops, this time 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.

The main course brings together the spring seas and fields of Cornwall on one uplifting plate. We’ve taken our sustainably fished and, to be frank, stunning Cornish Dover Sole and paired it with a nutty, zesty Meuniere sauce (that’s Buerre Noisette with lemon and parsley for the unfamiliar) that gently brings out the savoury, satisfying flavours of this firm, velvety fish.

The mild, moist climate of Cornwall also means that we always lead the field when it comes to early season crops. First up is our iconic asparagus, grown on Tregassow Farm on the south coast of the county. The family have been growing asparagus here for years and are true experts in farming the green spears that slowly grow in our climate, allowing a deeper flavour to develop than imported alternatives. The season is short though, so make sure you make the most of it! Cornwall is also usually the first county in the UK to produce a new season potato crop. These nutty, dense new potatoes, grown on Colwith Farm a mere 6 miles away from our premises, have a fresh flavour and waxy texture that makes them all the more savoury, and the perfect partner to our Dover Sole and buttery, lemony sauce.

You will receive:

  • 6 x Hand-dived Scallop meats (Frozen)

  • 6 x Scallop Shells

  • 60g pack of Wild Garlic Butter

  • 2 x Cornish Dover Sole, Pan-ready & Skinned (Frozen)

  • 100g Meunière Butter

  • 160g New Season Cornish Asparagus

  • 500g Cornish New Potatoes

Ingredients: (Allergens in UPPER CASE)

Wild Garlic Butter - BUTTER, Wild Garlic Puree, Wild Garlic Leaf, Lemon Zest, Lemon Juice, Salt, White Pepper.

Meunière Butter - Salted BUTTER, Lemon Juice, Parsley, Lemon Zest, 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

Meunière Butter per 100g:

  • Energy 226kcal / 2682kj
  • Fat 71.7g
  • Saturates 45.4g
  • Carbs 0.9g
  • Sugars 0.8g
  • Protein 0.7g
  • Salt 2.1g
Recipes & Cooking illustration

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.

Dover Sole Meunière Method:

Defrost the Dover Sole.
Lightly dust the Dover Sole with seasoned flour (plain flour, salt and pepper) and shake off the excess.
Preheat a large non-stick pan over a medium-high heat, add enough sunflower oil to thinly cover the base of the pan. Add the Dover Sole carefully and shallow fry for 2 minutes until golden in colour. Reduce heat if necessary, to avoid burning the fish.
Flip over the Dover Sole and continue to cook the other side for a further minute.
Add the Meunière Butter to the pan and cook for a further 2 minutes. The butter will melt and start to foam. Baste the Sole with the foaming butter.
Remove from the pan and onto a plate, pour over some of the butter and serve with Cornish new potatoes and Tregassow Farm asparagus.

Sustainability illustration

Sustainability & Provenance

Thanks to this successful sole recovery plan, populations are healthy in our area and Dover sole is 'Recommended' on the Cornwall Good Seafood Guide. Read more

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