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Easy seafood mornay

Easy seafood mornay

Nici uses crème fraîche to save making a roux for this seafood mornay, and the result is rich and creamy, making for a great way to send the taste buds soaring at the beginning of a feast.
Fleur’s Aotearoa scallops with Pernod

Fleur Sullivan’s Aotearoa scallops with Pernod

Restauranteur, food writer and something of a national treasure, Fleur Sullivan is famous for turning small towns into international foodie destinations. Here's how to make her scallops with Pernod recipe

Snapper and scallop champagne mornay

Mornay gets a fancy edge with this snapper and scallop champagne mornay recipe. Creamy, golden and baked to perfection, be sure to serve piping hot for ultimate enjoyment
Creamy scallop gratin

Creamy scallop gratin

Nici Wickes shares her mum's recipe for golden, creamy scallop gratin. Perfect as a sophisticated starter for your next dinner party
Scallop and lime ceviche

Scallop and lime ceviche

Nici Wickes' scallop recipe shows there isn’t a more refreshing way to serve scallops than as ceviche with orange, avocado and coconut milk. Perfect as a light lunch or entrée
Scallop and chilli mayo buns

Scallop and chilli mayo buns

This recipe is Nici Wickes' take on the “lobster roll” – a grilled buttery bun crammed full of scallops and iceberg lettuce, topped with a zingy chilli mayo – delicious!