Roast Shetland Cod & Bacon Crusted Scallop
Cooking instructions for our Dine In Meal
The salmon spread can be removed from the tub and placed in a wet pastry cutter on nice serving plates and topped with the pickle for presentation or can be transferred to a serving bowl for sharing .
Preheat the oven to 180oc. Peel the film from the vegetable tray season with salt and pepper and place in the oven for 20 minutes shaking half way through.
Season the cod and scallop with a little salt and pepper. Place a non stick frying pan on a low to medium heat. Add the cod and scallop and fry gently for 1 minute until lighlty browned then add a knob of butter and baste for 30 seconds.
Remove the cod and place onto a baking tray and place in the oven for 3 to 4 minutes. Top the scallop with the bacon crumb then add the scallop to the tray and heat through for a further two minutes.
Put the puree in a small saucepan and heat through very gently stirring continuously.
Split the puree between 2 serving plates and place the cod at the side followed by the crusted scallop. Remove the vegetables from the oven and serve alongside the cod & scallop.
ENSURE FOOD IS PIPING HOT THROUGHOUT