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Two easy summer recipes

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.

Wood-roasted scallops


• 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.

Crab salad


• 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.