Roast Orkney Scallops With Slow Cooked Pumpkin, Hazelnuts, Citrus Dressing and Red Chicory Salad recipe by Dan Fletcher

Dan Fletcher

Dan Fletcher

3rd May 2018
Dan Fletcher

Roast Orkney Scallops With Slow Cooked Pumpkin, Hazelnuts, Citrus Dressing and Red Chicory Salad recipe by Dan Fletcher

Roast Orkney Scallops With Slow Cooked Pumpkin, Hazelnuts, Citrus Dressing & Red Chicory Salad (Feeds four) recipe by Dan Fletcher, head chef at Fenchurch.

Scallops are one of my absolute favourite ingredients, amazingly unique and incredibly delicious, a real treat - making this dish one for a special occasion.

At the restaurant we use hand-dived Scallops from the North East coast and isles of Scotland famed for their unbelievable size and quality, for this recipe the most important thing, as with all fish or shellfish, is that they are FRESH nice firm scallops with translucent look and a smell of the sea.


  • 12 Hand Dived King Scallops
  • 1 Iron bark pumpkin or buttercup pumpkin
  • 100g hazelnuts
  • 50ml hazelnut oil
  • 2 lemons juiced and zested
  • 2 limes juiced and zested
  • 2 oranges juiced and zested
  • 6 banana shallots finely diced
  • 100ml best quality olive oil
  • 1 smashed garlic clove
  • 2 heads of red chicory


King Scallops
Heat a large heavy based frying pan until very hot with a little oil Starting at 12 oclock working clockwise place the scallops into the pan, after 1 minute of cooking begin turning the scallops over - they should be nicely caramelised on one side. After another minute add a large tablespoon of butter, 30 seconds longer and as the butter caramelises add a good squeeze of lemon and remove the scallops from the pan.
Slow Roasted Pumpkin
Slice horizontally through the pumpkin and remove all the seeds and soft pumpkin flesh to create two pumpkin cups Dress the inside of these with a good splash of olive oil, a smashed garlic clove, a sprig of rosemary, thyme and a bay leaf, a good pinch of salt and pepper then wrap these up in tin foil and bake at 140/150oC for around 2 hours until the pumpkin is very soft and sweet
Pumpkin puree
Take half of the baked pumpkin, unwrap from the tin foil and remove the garlic and herbs. Carefully scoop out the soft centre into a sauce pan Add around 100ml double cream Bring to the boil and blend until smooth
Hazelnut Dressing
Roast hazelnut until dark golden brown Crush the nuts until small and evenly sized Season with salt and dress with hazelnut oil
Chicory Salad With Citrus Dressing
Add the diced shallots to a saucepan and soften in a little olive oil Add all the juices and the garlic clove and reduce the liquid by half Finish with the zest and the rest of the olive oil Sweeten with a small pinch of sugar if required Dress the chicory to complete the salad

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.