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“Scottish Seafood Recipes – A Delight For The Senses! A Joy To The Taste. 3 How Too Guides!”
“Scottish Seafood Recipes – A Delight For The Senses! A Joy To The Taste. 3 How Too Guides!”

“Scottish Seafood Recipes – A Delight For The Senses! A Joy To The Taste. 3 How Too Guides!”

Scottish seafood recipes

Scottish seafood recipes – Scottish food is renowned for its freshness, quality, and variety. Scotland’s coastline and pristine waters provide an abundance of fish and shellfish. Here are some popular Scottish seafood options:

  1. Scottish Salmon: Scottish salmon is highly regarded for its rich flavor and tender flesh. It can be enjoyed grilled, baked, or smoked, and is often served as a centerpiece in various dishes.
  2. Arbroath Smokies: Arbroath Smokies are a specialty from the town of Arbroath in Scotland. They are small haddock fish that are hot-smoked over hardwood chips, resulting in a distinctive smoky flavor and flaky texture.
  3. Langoustines: Langoustines, also known as Dublin Bay prawns or scampi, are small shellfish similar to lobsters. They have sweet and delicate meat and are often boiled, grilled, or used in seafood stews and pasta dishes.
  4. Mussels: Scottish mussels are plump, meaty, and flavorful. They are commonly steamed or cooked in a white wine and garlic broth, making a delicious appetizer or main course.
  5. Oysters: Scotland’s cold, clean waters produce excellent oysters. Scottish oysters are known for their briny flavor and can be enjoyed raw or cooked.
  6. Scallops: Scottish scallops are highly prized for their sweet and succulent meat. They can be seared, grilled, or used in seafood dishes like risotto or pasta.
  7. Lobsters: Scottish lobsters are renowned for their quality and taste. They have tender, sweet meat and are often enjoyed boiled or grilled.
  8. Cullen Skink: While not a seafood itself, Cullen Skink is a popular Scottish soup made with smoked haddock, potatoes, onions, and milk. It showcases the delicious flavors of Scottish smoked fish.

When it comes to Scottish seafood, the options are abundant, and there are various ways to enjoy these fresh catches. Whether you prefer grilled salmon, smoked haddock, or succulent shellfish, Scottish seafood offers a delightful array of flavors for seafood lovers to savor.

Today we are going to explore 3 delicious cuisines.

Grilled langoustines are a delicious and simple way to enjoy the delicate flavor of these shellfish. Here’s a recipe for grilled langoustines:

Scottish seafood recipes


  • Fresh langoustines (Dublin Bay prawns)
  • Olive oil
  • Lemon wedges
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)


  1. Preparing the langoustines:
    • Rinse the langoustines under cold water to remove any grit or debris.
    • Using kitchen shears or a sharp knife, cut through the shell of each langoustine lengthwise along the back, from the head to the tail.
    • Gently open the shell to expose the meat, but keep the shell intact. Remove the black vein running along the back if desired.
  2. Preparing the grill:
    • Preheat a grill to medium-high heat. Make sure the grill grates are clean and well-oiled to prevent the langoustines from sticking.
  3. Seasoning the langoustines:
    • Drizzle the langoustines with olive oil, ensuring they are evenly coated.
    • Season with salt and pepper to taste. You can also add additional herbs or spices of your choice for extra flavor, such as paprika or garlic powder.
  4. Grilling the langoustines:
    • Place the langoustines on the preheated grill, shell side down.
    • Cook for about 3-4 minutes per side, or until the flesh turns opaque and the shell becomes slightly charred.
    • Use a pair of tongs to carefully flip the langoustines and cook for another 3-4 minutes on the other side.
    • Avoid overcooking, as langoustines can become tough and rubbery.
  5. Serving the grilled langoustines:
    • Remove the langoustines from the grill and transfer them to a serving platter.
    • Squeeze fresh lemon juice over the grilled langoustines for added brightness and flavor.
    • Garnish with chopped fresh parsley, if desired, for a pop of color and freshness.
    • Serve immediately while hot, allowing everyone to peel the langoustines and enjoy the succulent meat.

Grilled langoustines are delicious as a standalone dish or as part of a seafood feast. They are best enjoyed with a side of crusty bread, a simple green salad, or alongside other grilled seafood delicacies. The natural sweetness of the langoustines shines through with the smoky flavors from the grill, creating a delightful seafood experience.

Pan-fried sea bass with clapshot is a delightful Scottish dish that combines the delicate flavors of sea bass with the comforting combination of mashed turnips and potatoes. Here’s a recipe to make pan-fried sea bass with clapshot:


Scottish seafood recipes

For the sea bass:

  • 4 sea bass fillets
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Fresh lemon wedges, for serving

For the clapshot:

  • 2 large turnips (neeps), peeled and diced
  • 4 large potatoes (tatties), peeled and diced
  • 4 tablespoons unsalted butter
  • 1/4 cup (60ml) milk or cream
  • Salt and pepper, to taste


  1. Preparing the clapshot:
    • Place the diced turnips and potatoes in a large pot of salted water.
    • Bring the water to a boil and cook the vegetables until they are tender when pierced with a fork, usually about 15-20 minutes.
    • Drain the cooked turnips and potatoes and return them to the pot.
    • Add the butter and milk or cream to the pot.
    • Mash the turnips and potatoes together using a potato masher until you achieve a smooth and creamy consistency.
    • Season with salt and pepper to taste. Keep warm while you prepare the sea bass.
  2. Preparing the sea bass:
    • Pat the sea bass fillets dry with a paper towel. Season both sides with salt and pepper.
    • Heat the olive oil and butter in a large skillet over medium-high heat.
    • Once the skillet is hot, carefully place the sea bass fillets, skin side down, into the pan. Cook for about 4-5 minutes, or until the skin is crispy and golden brown.
    • Gently flip the sea bass fillets and cook for another 2-3 minutes on the other side, or until the flesh is opaque and flakes easily with a fork.
  3. Serving:
    • Divide the clapshot among serving plates, creating a bed of the mashed turnips and potatoes.
    • Place the pan-fried sea bass fillets on top of the clapshot.
    • Squeeze fresh lemon juice over the sea bass fillets for added brightness and flavor.
    • Serve immediately while hot, allowing the flavors to meld together.
Scottish seafood recipes

Pan-fried sea bass with clapshot is a delicious and satisfying dish that combines the delicate fish with the creamy texture of mashed turnips and potatoes. The flavors complement each other beautifully, creating a well-rounded and comforting meal. Enjoy this Scottish specialty!

Shetland Mussel Soup is a flavorful and hearty dish that highlights the deliciousness of fresh Shetland mussels. Here’s a recipe to make Shetland Mussel Soup:


  • 2 pounds (900g) fresh Shetland mussels, cleaned and debearded
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 leek, sliced
  • 4 cups (960ml) fish or vegetable stock
  • 1 cup (240ml) heavy cream
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Crusty bread, for serving


  1. Cleaning and preparing the mussels:
    • Scrub the mussels under cold water to remove any grit or debris.
    • Remove the beards by pulling them sharply towards the hinge of the shell.
    • Discard any mussels that are cracked, open, or do not close when tapped.
  2. Cooking the soup:
    • In a large pot or Dutch oven, melt the butter over medium heat.
    • Add the chopped onion, minced garlic, diced carrots, celery, and sliced leek. Sauté until the vegetables are softened and fragrant.
    • Pour in the fish or vegetable stock and bring it to a simmer.
    • Add the cleaned mussels to the pot and cover it with a lid. Cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
    • Remove the mussels from the pot, leaving the liquid behind.
    • Remove the mussels from their shells and set aside.
  3. Blending the soup:
    • Using a blender or an immersion blender, purée the soup mixture until smooth and creamy.
    • Return the soup to the pot and place it over low heat.
    • Stir in the heavy cream and fresh thyme leaves. Season with salt and pepper to taste.
    • Gently simmer the soup for a few minutes to allow the flavors to meld together.
  4. Serving:
    • Ladle the soup into bowls.
    • Divide the cooked mussels among the bowls, placing them on top of the soup.
    • Garnish with chopped fresh parsley.
    • Serve the Shetland Mussel Soup hot, accompanied by crusty bread for dipping.

Shetland Mussel Soup is a delightful way to enjoy the flavors of the sea. The combination of creamy soup and tender mussels creates a satisfying and comforting dish. Don’t forget to savor the soup with some crusty bread to soak up all the delicious flavors.

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