It's a shelluva season...

Aside from the obvious summer-related stereotypes (berries, Wimbledon, terraces – yep, we got it), we also welcome the season of our favourite shellfish. Donning a wetsuit and diving into freezing cold water to hand-collect scallops is definitely not our idea of summer fun, but we’re glad someone does it. From baked and roasted to the ultimate combo with bacon, our chefs have been working their magic this season…

Plateau


A drink and some snacks at Plateau is the perfect antidote to a long day of grind in Canary Wharf… Kick back with a cocktail and a plate of grilled queen scallops with chilli and garlic butter.

New Street Grill


Speaking of after work drinks, those in the East End city crowd know New Street Grill is the place to get a juicy steak after a long day in the office. But have you tried their scallops? Sustainably caught in the Isle of Mull, they’re served up fresh with Isle of Wight tomatoes and grelot onions.


Gary Foulkes is settling in well as the new Exec Chef at South Place Hotel, and this little gem is definitely a winner. Drawing on some exotic influences, he’s pan-frying his scallops, serving them up with curried cauliflower, puree and onion bhaji, down in 3 South Place.

Madison


Make sure you get a chance to order the scallops at Madison in-between watching Wimbledon sets on the terrace. Baked in their shell and served with cauliflower purée a vanilla vinaigrette and crispy leek, they’re perfect with a icy-cold glass of Pimm's.


Over in Islington, Tommy Boland of Almeida sources his scallops from the Isle of Orkney, and is serving them roasted with grilled gem, bacon, chives and a pea emulsion.

Prawnography at Fish Market


This summer, Fish Market has announced a very naughty sounding pop-up with street food experts, Prawnography. They’re serving up the holy grail combination: scallops wrapped in bacon as a starter, or a scallop and bacon roll inspired by their early morning fish market visits.


Skylon is keeping things simple and letting their juicy queen scallops speak for themselves. Baked in their shell, served up with fresh lemon, garlic and parsley butter, the platter is designed to share – but we won’t judge if you order one each….

Blueprint Cafe


For something a little different, The team at Blueprint Café are showing off thier pasta skills and making tasty parcels of Dorset crab and scallop tortellini. Served with shaved fennel, preserved lemon, blood orange, capers and fresh dill, this is a stand out dish!
 

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