Key Flavours for Seafood

Lemon juice. If it’s seafood, lemon (or lime) juice can partner everything.

Parma ham and bacon. These work surprisingly well with shellfish.

Pesto. Lovely as a dip or stirred into a side bowl of mayonnaise or hollandaise.

Green vegetables. Almost anything green seems to go with seafood. Spinach or fresh peas are natural partners for scallops, while soft, buttery leeks go perfectly with any shellfish.

Flavoured butters. Melt over a grilled lobster or prawns.

Tarragon and sorrel. These are beautiful herbs for seafood. Basil, chervil, dill and fennel tops are also marvellous, but thyme and oregano, if not used carefully, can be too overpowering.