Pan-seared scallops and langoustines with stir-fried vegetables
MSC-certified sustainable king scallops and langoustines are the stars in this simple yet incredibly flavoursome recipe from Daniel Okroj, the head chef of Busta House Hotel in Shetland.
Season 4 Shetland scallops with Shetland sea salt, freshly ground black pepper and curry powder and fry them in the hot oil for 2 minutes on each side.
Add the langoustines to the pan of scallops and add 50 ml Pernod; fry together for 1 minute.
Over a medium heat, add the vegetables. Season well and stir-fry for approximately 4 minutes.
Add 1 garlic clove, finely chopped, followed by 1 splash white wine and stir-fry for a further minute to finish.