Isle of Mull Scallop, Wild Garlic Butter, Dripping Breadcrumbs

Preparation info
  • Serves


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

We use diver-caught scallops in our dishes, which are significantly more expensive than trawled scallops. This isn’t just because of the unique flavour – although that is pretty special – but for ethical reasons: having a professional diver specifically picking scallops prevents the seabed being disturbed. Feel free to leave out the salt mound if you’re not feeling cheffy.