Scallops with Ginger & Blue cheese

2-4 servings

12 scallops, roes removed and halved
50 - 75 g butter
2 cm ( 1”)  root ginger – peeled and finely chopped
1 bunch spring onions –trimmed and cut into 2cm pieces on the slant
4 tbsp white wine
1 pack Castello® Blue Cheese

To serve:  
Long grain rice
Small bunch fresh parsley ( or other herbs of your choice) – chopped and folded through rice.

Scallops with Ginger & Blue cheese


Melt butter in a medium frying pan and cook scallops and the roes for 2-3 minutes, remove and keep warm. Meanwhile add ginger and onions to pan, cook for a further 3-4 mins.

 Add the wine and reduce slightly, then stir in ½ to¾ of the cheese, allow to melt, return scallops to the pan and stir into sauce, scatter with a little parsley and serve with herby rice.


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