Seared hand-dived Orkney scallops served with local asparagus, cooked to order

Tom Kitchin

Tom Kitchin

20th July 2011
Tom Kitchin

Seared hand-dived Orkney scallops served with local asparagus, cooked to order

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Seared hand-dived Orkney scallops recipe served with local asparagus, cooked to order recipe a try yourself?


  • 8x hand-dived Orkney scallops
  • 24 x asparagus stems (of which 12 are for a raw salad)
  • 12 slices of Pancetta
  • ½ onion (sliced)
  • 500ml chicken stock
  • 100g pink pursulane
  • 25g butter
  • Dill to garnish


•Carefully open the scallops
•Remove meat from the shell and set aside in fridge
•Peel and prepare asparagus, keeping trimmings for sauce
Wrap 12 asparagus spears individually in slices of Pancetta keeping 12 raw for the salad
•Heat a heavy bottomed pan, add butter, onions and seasoning, sweat for 3-4 minutes
•Add asparagus trimming and sweat for 2-3 minutes
•Add chicken stock to cover add cook as fast as possible to keep green colour
•Once cooked chill then blend to make puree
In Service
•Sweat asparagus spears, wrapped in Pancetta gently in olive oil
•Add chicken stock, salt and a knob of butter. Cook for 3-4 minutes
Meanwhile slice raw asparagus on a mandolin and rub with olive oil and season. Dress.
•Start to cook scallops on the flat top
•Heat puree
•Check raw asparagus and asparagus spears and dress
Garnish dish with fresh dill
Read Tom Kitchin from the Kitchin in Edinburgh's feature

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.