Scallop Recipe from Flavour, Isle of Harris

A delicious recipe from the Isle of Harris that’s a feast for the eyes as much as the palate.

This recipe has been kindly produced by Chris Loye of Flavour, who provides personal chef services with his partner Nicola on the Island of Harris.

It was also kindly supplied to our site by the Isle of Harris Distillery and calls for Isle of Harris gin in the delicious recipe.


  • 12 x hand-dived scallops
  • 250g organic beetroot
  • 25ml apple cider vinegar
  • 2tbsp natural yoghurt
  • 100ml honey
  • 60ml Isle of Harris Gin
  • 2 x slices of prosciutto
  • 1 x apple
  • Freshly picked rocket
  • Edible flowers
  • Rapeseed oil
  • Lemon
  • Butter


  • Boil beetroot in salted water until soft (1 hr approx.) Drain and refresh in cold water. Peel, chop roughly and blitz with vinegar for 2-3 mins until smooth. Add yoghurt and blitz for 30 secs more. Strain into pot ready to heat.
  • Place prosciutto between 2 sheets of greaseproof paper and press between trays to keep flat. Place in oven for 30-40 mins at 150C to dry. Remove and pat with paper towel to remove excess fat.
  • Add honey to a non-stick pan, place on high heat for 3-4 mins to caramelise. Add Isle of Harris Gin and simmer for 1 min to combine. Remove from heat and allow to cool.
  • Prepare scallops by removing any black parts or tough muscle, leaving only the meat and clean roe.
  • Gently heat the beetroot puree.
  • Sear the seasoned scallops in hot pan with rapeseed oil for 2 mins on presentation side. Squeeze on lemon juice and add 25g of butter. When butter foams turn the scallops and continue cooking for 30 secs.
  • Remove from the heat but leave in pan to finish. Drizzle some Isle of Harris Gin caramel over the scallops.
  • Chop apple into batons.
  • Remove scallops from the pan and place on a paper towel to remove excess pan juices.
  • Smear beetroot puree on the plate, arrange scallops along the purée, garnish with flowers, air-dried prosciutto, apple and rocket. Finish with Isle of Harris Gin caramel.

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