How to make The Rothesay Rooms shetland scallops starter

Pictured is the scallops created by executive chef, Ross Cochrane, at the Rothesay Rooms, Ballater, Aberdeenshire. Pictures by Kami Thomson

If you’re a lover of seafood then this elegant starter created by Ross Cochrane of The Rothesay Rooms is a must-try.

Not only does it showcase both scallops and crayfish, the addition of spring onion and apple adds light and fragrant flavours to it, as well as a nice crunch.

Delicate and easy to re-create, why not try cooking up a storm in the kitchen at home.

The addition of the homemade mayonnaise rally finishes the dish off.

Seared Shetland Scallops with Potato Salad, Crayfish, Quail’s Egg and Apple

Serves 6


  • 12 large scallops
  • 1 apple
  • 250g crayfish
  • 2 spring onions
  • 500g baby potatoes
  • 6 quail’s eggs

For the mayonnaise:

  • 20g chives
  • 2 egg yolk
  • 30ml white wine vinegar
  • 500ml olive oil
  • 1 tbs Dijon mustard
  • 25g chopped capers


  1. Cook new potatoes for 20 minutes in boiling water, drain and run under cold water, and leave in fridge to cool. Peel potato and dice into small cubes.
  2. For the mayonnaise – add egg, mustard and vinegar to bowl and whisk in olive oil very slowly. When the mix is thick add a squeeze of lemon juice and a drop of water.
  3. Slice spring onion as thin as possible at an angle across the way.
  4. Cook quail’s eggs in boiling water for 2m 35 sec and add straight into an ice bath to cool. When cool, peel and leave to one side.
  5. In a mixing bowl place potato, spring onion, crayfish tails, chopped chive and capers. Add a spoon of mayonnaise and bind, adding more if needed, and then set to one side. Cut apple into matchsticks and cut quails eggs in half, then season with salt and pepper.
  6. Now cook scallops 2 minutes each side and season with salt and a knob of butter, then plate up dish.