Shetland scallops and langoustines with stir-fried vegetables

By Busta House

A quick and simple recipe that makes the most of Shetland‘s utterly superb scallops and langoustines.
Serves 1


  • 4 large Shetland scallops
  • 4 small Shetland langoustine
  • 1 large courgette
  • 1 small red bell pepper
  • 1 small yellow bell pepper
  • 1 medium carrot
  • 2 tbsp olive oil
  • 5cl Pernod
  • 1 clove of garlic, finely chopped
  • Splash of white wine
  • Salt, pepper and curry powder for seasoning


Chop the courgette, peppers and carrots julienne style (into small sticks). Bring a large pan of water to the boil and season with salt and pepper.

Place langoustines in the water and cook for 3-4 minutes.

Meanwhile, heat the olive oil. Season the scallops with salt, pepper and curry powder and fry them in the hot oil for 2 minutes on each side.

Add the langoustines to the pan of scallops and add the Pernod; fry together for 1 minute.

On a medium heat, add the vegetables, season well and stir-fry for approximately 4 minutes.

Add the garlic followed by a splash of white wine and fry for a further minute to finish.

Serve on a warm plate and enjoy!


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