- ½ Dunbar Lobster
- ½ of the Dunbar Crab
- 2 split Tarbert Langoustines
- 2 Loch Fyne Oysters
- 8 Shetland Mussels
- 8 East Coast cockles and Surf Clams
- 12 Isle of Mull Scallops
- 1 Pitenween Clam
- 100ml reduced Fish Stock
- 100ml White Wine
- 1 finely diced shallot
- A good pinch of Parsley
- Handful chopped Wild Garlic
- Clarified butter
- Seasoning
Roast Shellfish Platter by Roy Brett
Ingredients
Method
Season all the larger shells and drizzle in clarified butter.
Simply caramelise on the la plancha before finishing under the grill with wild garlic and butter.
The smaller shells are cooked in white wine, wild garlic and parsley and all brought together to bring out all the flavours.
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