King Scallop and Oyster Pan Roast

King Scallop and Oyster Pan Roast
Fishboxer Fishbox HQ from Muir of Ord

No words are needed for this dish but if you want some, try indulgent and delicious. Perfect to eat with the one you love.


  • 540g x king scallops
  • 12 freshly shucked oysters (drained)
  • 375ml oyster liquor
  • 1 slice of bacon (minced)
  • 2 celery sticks (thinly sliced)
  • 1 onion (quartered and thinly sliced)
  • 5g fresh sprig of thyme 
  • 1 tsp sweet paprika
  • 250ml fish stock
  • 1 tbsp unsalted butter
  • 150ml double cream
  • 1 1/2 tbsp Worcestershire sauce
  • Salt and pepper (to taste)
  • 5g chives (garnish)
  • 1 baguette


  1. Cook the bacon in a saucepan until soft.
  2. Add the celery, onion, thyme and paprika and cook, stirring frequently, until the onion is translucent.
  3. Add the oyster liquor and fish stock and bring to the boil.
  4. Simmer over for approximately 10 minutes, until the liquid has reduced by a quarter.
  5. Melt the butter in a frying pan.
  6. Season the scallops and fry over a high heat for 2 minutes, until well browned on one side, then remove from the heat.
  7. Stir the double cream into the saucepan and simmer for approximately 3 minutes, until slightly thickened.
  8. Add the oysters and bring to a simmer.
  9. Add the scallops and simmer for 30 seconds.
  10. Remove the saucepan from the heat, stir in the Worcestershire sauce and season to taste.
  11. Discard the sprig of thyme.
  12. Spoon the stew into bowls, garnish with chives and serve immediately with the baguette.

NOTE: Oyster liquor is the liquid inside of the oyster shell. If you don’t have 375ml, add more fish stock to reach the correct quantity.