Scallop, Elderflower, Strawberry and Tomato

Scallops, Elderflower, Tomato & Strawberry

Inspired by a recent meal at Restaurant Sat Bains in Nottingham (review to follow!), scallops are paired with diced strawberry and an elderflower sauce vierge. An incredibly simple dish which is sure to impress.

Tomato and strawberry are the perfect partners to the sweet scallop whilst a sauce vierge spiked with a little elderflower brings acidity. I topped the scallop with some fantastic Persian blue sea salt for a delicious starter!

Scallop, Elderflower, Strawberry and Tomato
Serves 2


6 Scallops – Roe and Skirt Removed
8 Cherry Tomatoes – Quartered
6 Strawberries – Quartered
1tbsp Elderflower Cordial
Juice 1/2 Lemon
6 Basil Leaves – Finely Chopped
1tbsp Olive Oil
Cracked Black Pepper
Cracked White Pepper
Sea Salt


1) Prepare the sauce vierge by combining the chopped tomatoes, elderflower cordial, lemon juice, basil and olive oil in a small bowl and fold to combine. Season to taste with salt and pepper.

2) Season the scallops with cracked white pepper. Place a frying pan over a high heat and add a little oil. Sear the scallops for 1-2 minutes each side until well seared on the outside – be careful not to over cook.

3) Serve the scallops with the sauce vierge and the diced strawberry. Top each scallop with a little sea salt.



Sauce Vierge

Sauce Vierge

Sauce Vierge is my favourite accompaniment to fish during the summer months. When the weather gets warmer it is time to substitute the butter and cream for olive oil and lots of fresh herbs. This is my version of the classic dressing.

Here I have paired the sauce with pan seared cod and crushed Charlotte potatoes. However, the sauce works well with just about any fish. Don’t hold back on the herbs and use a good quality olive oil and you will be onto a winner!

Sauce Vierge
Serves 4

150ml Extra Virgin Olive Oil (Best Quality)
1/2 Garlic Clove Finely Diced
1 Preserved Lemon – Rind Chopped
2 Tbsp Fresh Tarragon Chopped
2 Tbsp Fresh Parsley Chopped
2 Tbsp Fresh Basil Chopped
2 Large Tomatoes – Seeds Removed, Flesh Diced
Juice 1/4 Lemon
Sea Salt
Black Pepper


1) Place all of the ingredients (except salt and pepper) in a bowl and mix well to combine. Allow to sit for an hour to two to allow the flavours to develop.

2) Season with salt and pepper to taste before serving.