Isle of Man Scallops
With chilli, garlic and parsley
Nothing says summer food like shellfish and the pretty elegance of this dish brings to mind the kind of food you would serve to a mermaid.
The scallop shell is indeed an ancient icon of femininity, depicted as cocooning the goddess of love in Botticelli’s painting The Birth of Venus.
The shells were also used in the medieval era by pilgrims, who used them for both eating and begging when visiting the shrine of St James in Spain.
They were even christened ‘the shell of St. James’, now best known by their French name, Coquille St. Jacques.
For all the shell’s feminine associations, the actual white meat we consume is pure muscle, which evolved so the scallop could work the hinges on its big, heavy shell.
The sensation in the mouth however is a soft, almost marshmallow like creaminess.
As well as being delicious, these plump little pillows are packed full of health benefits too – they are rich in protein and a very good source of omega-3 oils, iron and zinc.
At Restaurant Bar & Grill our sweet, creamy, tender scallops from C B Horne on the Isle of Man are finished with a crisp parsley crumb and served in the shell with a silky garlic and chilli butter and a wedge of fresh lemon to add zest.
If you are looking for a wine to accompany this delicious dish, try the Albariño La Val Fianca de Arantei 2015.
A subtle wine with high acidity, this pairs perfectly with the scallops without shouting too loudly over the dish.