Option F

Discover more Hake or Scallops.

Option F - Scallops & Wild Garlic Butter followed by Hake & Spanish-style Chorizo Potatoes

From £45.00 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.

This is a refreshed take on hake for springtime feasting. Our chefs have taken chunky portions of this super-sustainable alterative to cod and paired the meaty white texture with the vibrant colours of Spanish-style cooking. Our chefs have combined tasty, crisped cubes of Cornish potatoes with rich chorizo, cherry tomatoes, roast peppers and smoked paprika, cumin and chilli for a bright, Mediterranean-feel, flavour-packed dish.

The fresh and crisp rocket salad with balsamic dressing adds the perfect foil to all that richness. Perfect with a good red rioja - seriously – give it a go!

You will receive:

  • 6 x Hand-dived Scallop meats (Frozen)

  • 6 x Scallop Shells

  • 60g pack of Wild Garlic Butter

  • 2 x 160g Cornish Hake Fillet Portions (Frozen)

  • 300g Blanched & Oiled Parmentier Potatoes

  • 300g pouch of Spanish-Style Salsa

  • 40g pouch of Balsamic Dressing

  • 125g Wild Rocket

Ingredients: (Allergens in UPPER CASE)

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

Spanish-Style Salsa - Chorizo, Shallot, Roasted red Pepper, Cherry Tomato, Chilli Sce (Chilli, Vinegar (SULPHITES), Sugar, Salt),Coriander, Garlic, Smoked Paprika, Paprika, Cumin

Balsamic Dressing - Pomace Oil, Balsamic Vinegar, Balsamic Glaze (Concentrated Grape Must, Wine Vinegar (SULPHITES), Caramel, Syrup-Fructose, Water, Thickener, Moderated Corn Starch, Xantham Gum), Salt, Xantham Gum.

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

Spanish-Style Salsa per 100g:

  • Energy 258kcal / 1068kj
  • Fat 21.1g
  • Saturates 5.3g
  • Carbs 8.1g
  • Sugars 6.6g
  • Protein 8.2g
  • Salt 1.3g

Balsamic Dressing per 100g:

  • Energy 594kcal / 2449kj
  • Fat 64.7g
  • Saturates 8.1g
  • Carbs 8.3g
  • Sugars 7.6g
  • Protein 0.2g
  • Salt 0.41g
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.

Cornish Hake & Spanish-style Chorizo Potatoes Method:

Defrost the Hake.
Preheat your oven to 210C, place the Parmentier potatoes into a deep baking tray and cook for 12-15 minutes in the centre of the oven, until golden and crispy.
In the meantime, preheat a non-stick frying pan. Lightly oil and season the Hake portions and place them into the pan skin side down, cook for 7-8 minutes on a medium-high heat. The Hake should be golden brown in colour on the skin. Flip over and cook for a further 2 minutes and remove from the pan.
Once the potatoes are crispy, add the Spanish Salsa to the baking try and mix. Cook for a further 2 minutes.
*To serve, divide the Spanish potatoes between 2 plates and place the Hake fillet on top. Toss the rocket salad leaves with the balsamic dressing and serve on the side.

Customer reviews

I'm a first time Customer and would like to say ...

Thank you for your email, and would like to give you our feedback from a first time customer. Our order arrived as promised before mid-day yesterday. And was packaged extremely well. We enjoyed both the thai fish soup and the salmon last night. The soup was fragrant and delicious. And was a nice size for the two of us. The salmon was to die for! So fresh and tasty, and we both loved the sauce that came with it. Tonight we are trying the lobster mac n' cheese with a nice dressed salad and crusty bread. Without trying it I know based on the produce that we have already eaten; that we will love it. We both wanted to thank you for the complimentary hake that you sent us. Ive already been looking up recipe ideas and have come up with a simple butter and herb sauce to accompany it. Being a couple who would much rather eat a fish dish, than a meat dish we are very happy to have found your company, and will ordering again. I have my eye on one of your boxes to try next.

Nicola Moore, St Austell

Beautiful Hake

Morning - just wanted to pay you the highest compliments on the outstanding quality of the fish we received from you last week in our first order. We haven't got through it all yet of course, but the hake fillet especially was just wonderful. I'd managed to forget just how good top quality hake is, but yours absolutely hit the mark - large fish, pristinely fresh and with that characteristically sweet flavour which distinguishes hake from cod. We'll certainly be ordering again - thanks very much

David Hughes, Cumbria

Tuscan Bean Stew

Thanks for arranging the Saturday delivery for me,it turned up all ok. Had our first recipe last night,the chunky Diced Fish with Tuscan bean stew,excellent. We are looking forward to eating the other two meals. Once again thank you for all your help.

Colin Mabet, Wallington


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