Prosecco poached, seaweed and preserved lemon scallops

plate 2 people
clock 10


  • 2 scallops in shells 
  • 75 ml prosecco 
  • 1 tbsp olive oil 
  • 1 small handful of seaweed 
  • 1/2 preserved lemon, finely sliced 
  • Pinch of sea salt and cracked black pepper


  1. Preheat your oven to 200˚C and rehydrate your dried seaweed in boiling water for 2-3  mins. 
  2. Then place a bed of seaweed and preserved lemon in the base of your shell and season the scallop with salt and pepper.  
  3. Drizzle with prosecco and a little oil and roast in the oven for 3-4 mins. Then turn the scallop over and finish roasting for a further 3 mins until delicately poached. 4. Serve garnished with some wood sorrel or a pinch of lemon zest.