Same Day Delivery is now available for selected London postcodes.  Order by 11am Mon to Fri.
International Shipping and services to the UK Channel Islands are not currently available.  Apologies for any inconvenience.

Scallops with Oscietra Caviar and Potato Rosti

  • Feeds 1 - 2 people
  • Prep time 10m
  • Cook time 15m

Scallops and caviar are a perfect combination, particularly when served on top of a golden potato rosti! This would work well as a starter or even as a decadent brunch dish. The salty caviar works perfectly with the sweet scallop meat and buttery potato rosti, which is crisp on the outside and still soft in the middle. 


  1. Grate the potatoes and season them with salt and pepper. Divide into two. Heat a non-stick frying pan over medium heat and add a splash of oil. Add half the mixture and press down in the pan so that it is flat, like a pancake - don’t worry about it being neat, as you want nice crispy edges.
  2. Cook for around 5 minutes, until golden, then flip (this is easiest using a plate to turn it over), then cook for a few minutes more. Repeat with the second rosti and keep warm.
  3. Preheat a frying pan over high heat and add a small splash of oil and the butter. Pat the scallops dry and add them to the pan. Cook for 2-3 minutes, then turn them over. Cook for a minute or 2 more.
  4. Serve the scallops on the rosti with the caviar on top and the buttery juices drizzled on top. Garnish with chives and serve immediately with the sour cream.

Share with your friends