Scallop, Pork & Salmon Barbecue Box
scallop pork salmon bbq box

Discover more Salmon or Scallops.

Scallop, Pork & Salmon Barbecue Box

iThis Product is seasonal and will return when available.

This is a carefully balanced surf and turf box for those who prefer pork. First up, our chefs have prepared a beautiful Cornish outdoor-reared confit pork belly in a lemongrass, kecap manis, garlic, ginger and chilli marinade. We’ve done the slow cooking for you – just char on the BBQ for a deliciously moreish dish.

The surf element comes in the form of six of our stunning hand-dived scallops in a wild garlic butter. They come with shells to act as mini pans on the BBQ. They are a breeze to cook and serve within minutes. A truly seasonal celebration of wild food.

It doesn’t stop there – next up is our outstanding salmon from Loch Duart – one of the few RSPCA Assured salmon farms in Scotland. Here we have taken a whole side and given it some very special treatment. The marinade here is made using Colwith Farm gin alongside rose harissa, kecap manis and sumac for an aromatic fish dish that is as theatrical as it is flavourful.

You will also receive three very special side dishes to complement your spread. First up is our Charred Sweetcorn & Chilli Salad, bursting with summery notes from smoked paprika, chilli and lime. Our Spanish-Style Warm Potato Salad is a moreish dish packed with chorizo, roast peppers, tomato and sweet shallots, while our Sweet Pickled Veg, with its cucumber, fennel, shallots and carrot in white wine vinegar provides the ideal foil to the decadence of all that perfectly pitched surf and turf.

As ever, we’ve done most of the prep and cooking for you, so you just need to get your BBQ good and hot to finish these dishes and serve – full instructions provided. So what are you waiting for? Shake out those tablecloths, pour the rosé and get outside!

You will receive:

  • 1kg BBQ Marinated Belly Pork

  • 1kg Salmon Fillet in Colwith Farm Gin Marinade

  • 6 x Dive-Caught scallops (Frozen)

  • 90g Wild Garlic Butter

  • 160g pouch Pork BBQ Glaze

  • 800g pouch Spanish-Style warm Potato Salad

  • 450g pouch Sweet Pickled Veg

  • 450g pouch Charred Sweetcorn & Chilli Salad

Discover more Salmon or Scallops.

You may also like

Lobster Meat

Lobster Meat (Fresh)

From £57.00 Per Tray
Luxury White Fish Goujons

Luxury White Fish Goujons

From £12.50 Per Pack
Haddock Fillets

Haddock Fillets

From £12.00 Per Pack
View all of our products
Recipes & Cooking illustration

Recipes & Cooking

BBQ instructions. 1st job - pre heat the BBQ. All timings are based on a medium to high heat for cooking around 200°c

1 x 1kg BBQ Marinated Belly Pork

To Prepare:

  1. The pork will arrive pre-marinated, part-cooked.
  2. Rinse the marinade from the pork and pat dry with Kitchen paper.
  3. Slice the pork widthways into 6 slices.
  4. Slightly oil the pork slices and grill for at least 8-10 minutes. Turn them every couple of minutes, aiming for a nice a bit of charring on each slice as it helps impart a nice BBQ flavour.
  5. Towards the end of cooking, brush the slices with the BBQ glaze (included in your pack).
    Note: Due to the sugar content in the glaze, it may burn if left on the grill too long, so do keep an eye on it

1 x 1kg Salmon Fillet with Colwith Farm Gin Marinade

To Prepare:

  1. Remove the salmon from the bag (leaving the marinade in the bag) and place it skin side down onto an ovenable baking tray (this will be going onto the BBQ so not your best one!)
  2. Pour the remaining marinade over the fish and transfer to the BBQ grill. Treat this as you would any baked fish and be careful not to overcook, ideally the grill will be around 200°c.
  3. Cook the salmon for 18 minutes taking care not to burn, check it’s progress by carefully inserting a small knife slightly into the thickest part of flesh and pulling open, not too much as to ruin the fish but just to get a glimpse inside, you are looking for a lovely pink, not too white.
  4. Once the salmon is cooked, portion carefully with a knife or preferably use 2 forks and gently break the flesh apart mixing in the marinade to the delicate flakes of fish. If you have a cedar plank, soak it in water or wine for at least an hour before and cook as above. Note: with this method, the fish may take a little longer to cook

6 x Hand-Dived Scallops with Wild Garlic Butter

**To Prepare: **

  1. First, defrost the scallop meats.
  2. Slice the wild garlic butter into 6 x 15g discs.
  3. Oil the scallop meats and pop them into their shells.
  4. Place the shells directly onto the grill and ‘fry’ the scallops in their shells for a couple of minutes.
  5. Turn the meats over then add the wild garlic butter disc and continue cooking until the butter melts.
  6. Once cooked, carefully remove from the heat, serve and enjoy

Sides: Sweet Pickled Veg / Charred Sweetcorn & Chilli Salad To Prepare: Open the pouches and transfer to suitable individual serving dishes.

Spanish-style warm Potato To Prepare: Open the pouch and transfer the contents into a suitable openable dish or tray. Heat directly on the grill for 6-8 minutes or until the juices are bubbling, Mix, serve and enjoy.

Customer reviews

Your fish is far better than any locally sourced

We have been ordering our fish from you for many years: firstly when we lived in Hampshire then when we moved to Scotland and then when we moved to Somerset. You have consistently supplied excellent fish that has been far better than any locally sourced.

Barbara, Bridgewater

The freshest we have had for absolutely ages

We had salmon, hake and haddock which arrived speedily at the time you promised. The container was excellent and although I was nervous of getting fish online, I have to say it is the best thing we have done. We love fish and it is probably the freshest we have had for absolutely ages and is a pleasure to eat.

Jane, Manchester

The fish was all super fresh!

Yes, the fish all arrived in perfect condition early on Friday morning. The smoked mackerel, salmon, halibut and wild sea bass were all delicious - bream and plaice now in the freezer - and I have received many compliments from my guests over the weekend. Like to think some of the compliments were for my cooking(!) but the fish was all top quality and super fresh. Have passed your details to one of my friends as well. Will definitely order from you in the future!

Jane, Radlett