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Scallops have a unique, distinctive taste and it’s important that when you are cooking them, that you don’t overpower this taste with heavily flavoured sauces or accompaniments. Some of the best scallop recipes are the most simple – grilled in the shell with a little garlic butter, parsley and lemon juice – simplicity is the key. Scallops also work well with Asian flavours, such as chilli, lime, ginger and light soy sauce.

Serves 2 as a main or four as a starter.


8 Scallops
1 onion, diced fine.
2 or 3 cloves of garlic, diced fine
1 tablespoon olive oil
1¼ pint / 180ml double cream.
2 spring onions, sliced fine.
2 tablespoons of white wine.
1 tablespoon freshly chopped parsley.
Salt and pepper


Heat the olive oil in a frying pan, and gently fry the garlic and onion until softened, but without colour.

Add the scallops and cook on each side for a minute, the remove from the pan. Over a medium heat add the wine to the pan, then add the cream and heat through.

Add the scallops and spring onions and gently toss in the pan, so they are well coated with the sauce. Season with salt and pepper. Simmer for another 1 minute, add chopped parsley and serve.

Recipe courtesy of Bord Bia

Preparing Crab

Preparing Scallops

Preparing Langoustine

I Nostri Marchi



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