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Eat The Seasons - January Recipe of the Month

 11th Jan 2012

Why Scallops?

The quality of scallops from UK waters is excellent. They are mild but sweet in flavour with a satisfyingly firm, yet fine texture. Here at Michelin Star Restaurant, The Terrace, we get beautifully hand dived scallops from 'Island Divers' based in Ross-Shire, Scotland. A small family run business, 'Island Divers' hand pick our scallops and courier them overnight ensuring their superb freshness. 

Spiced diver-caught Scottish scallops

MT004-matt-tomkinson-montague david-griffen-1530-3342Scallops and cauliflower are often paired, but in this recipe the addition of a crunchy fresh salad balances wonderfully against the richness and soft textures. Coriander cress is a micro-leaved variety of the herb. If you can’t find it then just pick off a few young leaves from a larger plant.



Spiced Scottish scallops

  • 12 scallops, opened and cleaned
  • 1/4 lemon
  • 1 pinch of sugar
  • salt
  • pepper
  • 2 tbsp of ras el hanout
  • coriander cress

For the cumin velouté

  • 1/2 onion, finely sliced
  • 2 tbsp of white wine
  • 42ml of milk
  • olive oil
  • 2 tbsp of cumin seeds, toasted and crushed
  • 42ml of whipping cream

Cauliflower purée

  • 1 cauliflower, cut into small florets
  • 42ml of double cream
  • salt
  • 1 tbsp of water

To plate

  • 1/2 lemon, juiced
  • 1/2 Granny Smith apple, peeled and cut into matchstick pieces
  • salt
  • pepper
  • 1/2 head fennel , finely sliced


  1. For the cauliflower purée, place the prepared cauliflower and water in a microwaveable bowl and cook on full power until tender. Place in a blender with the cream and process to a smooth purée. Pass through a fine sieve, season and keep warm
  2. To make the cumin velouté, sweat the onion in a little olive oil until translucent. Add the cumin and then the wine. Boil until almost dry and add the cream and milk. Bring up to a simmer and pass through a fine sieve. Keep warm
  3. Dry the scallops on kitchen paper and dust with the ras el hanout, and in a hot pan, colour the scallops for one minute on both sides and leave to one side to rest. Season the scallops with salt, a pinch of sugar and a few drops of lemon juice
  4. Place a couple of spoons of the cauliflower purée on a warmed plate and top with three of the scallops. Toss the fennel and apple together with a squeeze of lemon and season. Place this on top of the scallops and pour some of the cumin sauce around the outside
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The Montagu Arms Hotel, Beaulieu, New Forest, Hampshire. SO42 7ZL
Tel: 01590 612324, Fax: 01590 612188
Central Reservations: 01590 624467
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