Scallops are delicate, flavourful and light - seems like they were made to be served as starters! We have heaps of elegant but easy scallop starters, from ceviche and scallop chowder to tasty pan-fried scallops.
King prawns and juicy scallops are cooked in a light white wine, fresh ginger, leek and butter sauce. A lovely dish for two. Serve with rice or with crusty bread.
Seared scallops are served with a spicy fresh pineapple, mango, cucumber and red pepper salsa. Simple, colourful and delicious. Be sure to use fresh king scallops which are large and plump, and take care not to overcook them; they should remain tender and moist.
Scallops and prawns are simmered together in a creamy leek risotto. This risotto has the perfect combination of textures and flavours. Enjoy as a starter, for lunch or dinner.
Ceviche is popular throughout Latin America and this prawn and scallop version is the perfect make-ahead starter. While Peru is most famous for its ceviche, there are variations of the recipe throughout Latin America, and this is one of them!
A unique but effortless combination of flavours that is sure to impress. The sweet bitterness of the marmalade and salty prosciutto pair so well with scallops in this quick and easy starter.
This elegant starter is delicious and simple to make. Succulent scallops are served with a creamy champagne sauce. It's decadent enough to serve at Christmas.
Large sea scallops wrapped in prosciutto, basted with butter, then barbecued.
With fresh scallops, a simple preparation is always best. These scallops are easy to do and luxuriously delicious. A perfect starter!
These golden mini choux puffs are filled with mussels and scallops in a saffron and chive sauce. Both the puffs and filling can be prepared earlier in the day and reheated just before serving.
A sophisticated appetiser, which is also perfect for tray passed hors d'oeuvres. Succulent and sweet scallops are wrapped in salty slices of prosciutto, then pan-fried to perfection.