Coquille St Jacques

I spent a fun morning this week at George Campbell and sons fishmongers which is based at Whitefriars St in Perth.

George Campbell and Sons have been in the same family ownership for four generations and the centrally located shop in Perth which was just refurbished recently, offers a fantastic range of fresh fish, seafood and deli products.

They now offer seafood tours around their premises and invited me into their demonstration kitchen where the chef showed me how they cook up their delicious Coquille St Jacques. Using hand dived scallops, the chef expertly started with making the perfect sauce while I listened with interest as he filled me with facts about their scallops from how they are fished by hand in Scotland to the name behind the dish (The French for King scallop is Coquille st Jacques, shell of st James)

I have photographed the chef this week working at different stages of creating this dish to help you make this at home. It was the first time I have tried Coquille st Jacques and I'm hooked. If you are limited on time then the good news is that Campbell's sell this dish pre packed in their shop or by pre order by calling the shop or going to their website and placing an order online.

For those who are going to give the recipe a bash then if you head into the shop and mention this Small City recipe, Campbell's will give you the scallop shells free of charge to make your dish!

This traditional recipe makes a great starter, is easy to follow and truly delicious!

Gill X