Scallops with Raspberries

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Scallops with Raspberries

Scallops served with rapberries - Summer seafood perfection!

 for 4 people
  prep: 5 mins
  cook: 10 mins

Suggested cooking methods

  • Pan Fry



  • 500g Regal Roe Less Scallops, defrosted
  • 300g raspberries (reserve some for garnish)
  • 15-30g sugar
  • 2-3 tbsp drambuie
  • 150ml fish or chicken stock


  1. Place raspberries and sugar in a bowl and microwave on HIGH for 1 1/2 to 2 minutes (based on 800 watt), until sugar is melted and raspberries are slightly soft.
  2. Press raspberries through a sieve, stir in the Drambuie and set aside.
  3. Bring stock to the boil, simmer and add the scallops. Cover and cook gently for 2-3 minutes.
  4. Drain and arrange on individual dishes with the raspberries and salad leaves, drizzled with the raspberry sauce.