To celebrate the launch of our new tableware collection, Head Chef Neil Smith cooks whole scallops in the shell, and prepares a bright crab salad, all served on our Nero set. Made from weighty porcelain and glazed a deep midnight blue, the Nero range is a great way to add a pop of colour to your table.
![A chef in a striped apron places food into a white bowl on a wooden table, standing in front of a rustic wooden building with large windows.](https://assets.sohohome.com/images/block_single_medium/942113-soho-home-retouched-48.jpg)
Wood-roasted scallops
Ingredients:
• 2 cloves garlic, crushed
• 120g salted butter
• Small handful of parsley, chopped
• 1 tbsp tarragon, chopped
• 4 scallops in half shell
• Small handful of samphire, cooked
• White wine
• 1 lemon, cut into wedges
Method: Preheat your oven to the highest setting. Whizz the garlic, butter and herbs in a food processor with a pinch of salt. Place the scallops inside their shells on a baking tray, seasoning with salt and pepper. Arrange the samphire around each scallop and add a big scoop of garlic butter on top of each one, along with a splash of white wine. Bake for four to six minutes, or until the scallops are cooked. Serve with lemon wedges.
![A scallop shell filled with cooked seafood and garnished with green herbs, resting on coarse salt on a blue plate, alongside a vibrant salad on another blue plate.](https://assets.sohohome.com/images/block_triple_landscape_medium/12369-soho-home-retouched-25.jpg)
![A seared scallop lies in its shell, garnished with green herbs and served on a bed of coarse salt atop a deep blue plate on a white table.](https://assets.sohohome.com/images/block_triple_portrait_medium/12373-soho-home-retouched-30.jpg)
![A blue plate holds a colorful crab salad with mixed greens, diced tomatoes, onions, and herbs atop a marble table.](https://assets.sohohome.com/images/block_triple_portrait_medium/12376-soho-home-retouched-29.jpg)
Crab salad
Ingredients
• 300g fresh white crab meat
• ¼ cup red onion, diced
• ½ cup tomatoes, seeded and diced
• 2 tbsp lemon juice
• ¼ tsp salt
• 1 tsp dill, chopped
• 2 small chicory heads, chopped
• Olive oil
• 1 avocado, diced
• 1 lemon, cut into wedges
Method: Combine the first seven ingredients together in a bowl. Mix well and leave to sit in the fridge for two hours. Just before serving, mix in diced avocado and olive oil. Serve with a lemon wedge.