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Recipe: Salmon with Scallops

12 January 2016 at 15:26


A perfect winter warming dish combining fresh salmon, the sweetness of scallops, the colour of leeks and the warmth of ginger.

It is often hard to get fresh fish at this time of year although we are still in the main season for Haddock and Whiting, of the oily fish, Mackerel should still be available, and Mackerel also goes well with the ingredients in this dish, but I have chosen a safe option of farmed salmon as it’s available year round.  Do make sure that the salmon has been sourced from accredited sources such as MSC. The combination of colourful leeks and the warmth of fresh ginger helps keep away the winter chills! I use salmon fillets which are cut from a whole side, but do make sure they have been scaled as I like to cook the salmon from the skin side only, it takes a little longer to cook but the skin becomes lovely and crunchy and the flesh is moist, but if there are still scales its horrible!

Scallops are great just now and this dish really brings out their sweetness.


4 small fillets of salmon @ 150g

4 or 8 King scallops (muscle removed)

2 leeks

2 cm piece of fresh ginger

Cold pressed rapeseed oil and butter

Salt and pepper


  1. Heat a heavy based pan and add a touch of oil. Dry the salmon fillets and sprinkle the skin side with a little salt and place skin side down in the pan. Cook for about 5 minutes until the skin has really browned. Reduce the heat and continue to cook for another 5 minutes, until just firm to the touch.
  2. Meanwhile cut the leeks into 5 cm lengths and then cut in half lengthwise and slice thinly into thin sticks
  3. Peel the ginger and cut into thin slices then cut into thin sticks as above
  4. When the salmon has cooked remove from the pan and keep warm.
  5. Raise the heat and dry the scallops with kitchen paper and add a touch more oil to the pan and a little butter, sear the scallops on both sides to colour a lovely brown. Set aside and add the leeks and ginger stir to colour lightly and soften, season.

Serve the salmon skin side up with the scallops and leek mixture.

Recipe by Christopher Trotter
Photography by Caroline Trotter