Our scallops are hand dived in the local loch systems. We take these beautiful king scallops and gently hot roast them over whisky infused oak shavings. They are provided sliced and ready to eat.
Serve as a canapé on blinis with crème fraiche, as a starter warmed through and served with sliced black pudding, apple sauce or pea puree, or add to a seafood risotto.
Our juicy mussels are cooked, lightly smoked then stored in cold pressed extra virgin rapeseed oil and garlic infused olive oil. Save the beautiful smoky flavoured oil and use it for cooking or for dressing various dishes.
Perfect as an appetiser with oatcakes, in salads, paella or pasta dishes.
Portion guide - Allow 50g per person as a starter and 100g per person as a main course.