Marinated Scallops Set in Saffron Wine

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

A truly glamorous first course for a dinner party. The scallops are in effect ‘cooked’ by the lemon juice, as in the South American dish ceviche. Much the prettiest thing is to set the scallops in their shells (available from good kitchen shops and some fishmongers) but otherwise use wide cocotte dishes.


  • 8 large fresh scallops
  • lemon juice
  • 8 small florets broccoli
  • 300 ml


Cut the orange coral from the scallops and keep whole. Slice the white part of the scallops across thinly. Put the slices and coral closely together in a shallow dish and pour over enough lemon juice to cover them completely. Leave on one side for 30-45 minutes, until opaque. Divide the broccoli florets into small sprigs, cutting off any stems. Steam or boil the broccoli for about 3 seconds, ju