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Fish of the month recipe for Scallop, King, scallops

Thai Scallops

Thai Scallops Give your scallops an exotic oriental twist ...


12 fresh scallops in their half shell
3 finely chopped shallots
2 tsp Thai seasoning
1 lemon, grated rind and juice
2 finely chopped green chillies
2 finely chopped red chillies
Olive oil
Pinch salt and pepper

Serves 4


Sprinkle all the ingredients over the scallops evenly.


Position a grill rack over the coals to heat, Place the scallops in their half shells on the grill and cook for 2-3 minutes. Transfer onto a serving platter and enjoy.

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Benjamin Bartlett

Benjamin Bartlett

Ben is one of the UKs foremost demonstration chefs and was the first winner of Britains Best BBQ er. He has his own food and drink company that advises retail and foodservice manufacturers. His qualifications include being a Fellow of the British Institute of Innkeepers, Master Craftsman of the Craft Guild of Chefs, Member of the International Hospitality Association and Food Champion in the Courvoisier The Future 500. As Seafish Chef Ambassador, Ben demonstrates at schools and fish festivals all over the country and judges the Young Seafood Chef of the Year and the National Fish and Chip Shop Awards. Bens TV appearances include This Morning, Ready Steady Cook and Daybreak TV. He is President of the British BBQ Association and competes all over the world with The Best of British BBQ Team. His other interests are travelling, opera singing and he is also treasurer for a childrens charity that supports orphanage projects in Romania and schools in Bristol. His first book A˘ ‚¬A“The BBQ ManualA˘ ‚¬ ť published by Haynes and is available in 75 countries and he has just launched a range of BBQ Fries.

My connection with seafood

A love of seafood is central to my cooking and fish and other seafood are fantastic ingredients for barbeque recipes.

Why sustainability is important to me

I support a more sustainable industry and all chefs now have the resources at their fingertips to be responsible and educate our customers. I demonstrate at food festivals all over the country and try to influence others into living for the environment, embracing responsible fisheries that are well managed. I am honoured to judge Young Seafood Chef of the Year and it is good to see young chefs using sustainable fish creating healthy delicious dishes. logo

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