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Tom Beauchamp recipe: Hand dived scallop dusted with pepper dulse

Tom Beauchamp, head of production and development at Sodexo, gives us his wonderful recipe for hand dived scallop dusted with pepper dulse, clam and drill sauce

Published: June 20, 2016
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Hand dived scallop dusted with pepper dulse, clam and dill sauce

1 Place a small saucepan on a high heat, once hot add the clams, water and whisky, place the lid on for 15 seconds, then add the carrot, shallot, and parsley, replace the lid and cook for 45 seconds.

2 Remove half the clams, add the cream and cook over a low heat for 10 minutes. Pick out the clams and reserve, then strain the sauce and reduce slightly.

3 Season, then add the watercress, clams and dill and keep warm.

4 Heat a large frying pan, sprinkle the scallops with sea salt and place in the lightly oiled sauté pan until golden. Turn and cook for 15 seconds, remove and sprinkle with the dulse.

5 Spoon the sauce into warm scallop shells, place scallops on top and serve with a little more dill.

Tom beauchamp scallop

• Tom Beauchamp is head of production and development at Sodexo Prestige Venues and Events


Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction



  • 8 x large diver scallops (ask your fishmonger to remove the meat and discard the roe and skirt, keep the shells)
  • 1 handful clams (rinsed under cold water)
  • ½ shallot finely diced
  • ½ carrot finely diced
  • ¼ bunch parsley roughly chopped
  • 1 handful picked watercress, roughly chopped
  • 1 tsp dill finely chopped, and extra to garnish
  • 50ml peaty whisky
  • 200ml water
  • 300ml single cream
  • 25g dried pepper dulse
  • sea salt to taste
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