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Scallop, Sea Salt and Squid Ink Sailors Courgetti

Pan seared scallops and courgetti, in a garlic, lemon juice and white wine reduction, garnished with parsley and finished with squid ink sea salt.
Pan fried scallops and spiralised courgette in a garlic and white wine reduction, finished with Squid Ink Sea Salt.

A sumptuous dish of pan seared scallops atop a bed of courgette ‘spaghetti’, with a simple white wine reduction and finished with Squid Ink Sea Salt. Pescatarian. Serves two.


Dash of Olive Oil

2 spiralised courgettes

500g Scallops

Knob of butter and a bit extra

Minced garlic

Splash of white wine

Lemon juice

Fresh parsley

Squid Ink Sea Salt




  1. Heat some olive oil in a pan, add the sprialised courgettes and stir for a few minutes until softened. Remove courgetti from the pan and put aside.
  2. In the same pan, sea the scallops for about 2.5 minutes on each side until lightly browned and opaque in the middle, and place artfully atop your courgetti. 
  3. Heat a knob of butter and fry some minced garlic until fragrant. Stir in a splash of white wine and simmer until about half reduced. Add some more butter and a generous squeeze of lemon juice. Pour over your courgetti and scallops.
  4. Garnish with fresh parsley and season with Squid Ink Sea Salt.