Luxe Seafood Box

When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

Potted Crab: 343 kcal per 90g serving
Baguette: 171kcal per half baguette
King Prawns: 170kcal per half pack
Scallops: 21kcal per 2 scallops
Garlic Butter: 212kcal per half pack
Smoked Salmon: 196kcal per half pack
Provençal Mayo: 388kcal per 75g serving

Adults need around 2000kcal a day.  

For all allergen & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

Sourdough Demi-Baguette

Prep time: 1 minute cook time: 10 minutes

1. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).

2. Lightly sprinkle the baguette with water and add to the oven. Set the timer for 10 minutes.

3. Once done, Serve with butter

King Scallops
Served in a scallop shell with garlic butter.

Prep time: 5 minutes Cook time: 10 minutes

In the box: King scallops, scallop shells, garlic butter

On the Hob 

1. Rinse your scallops before use, gently patting scallops dry immediately after rinsing, before seasoning with salt and pepper.

2. Drizzle a little oil into a non-stick pan and cook the scallops on a high heat for 4 minutes on one side.

3. Turning the scallops over, cook for another 3 minutes. Add the garlic butter and reduce the heat. Once the scallops are cooked, place one into each shell, pouring any remaining melted butter from the pan oven the scallops.

In the oven 

1. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).

2. Rinse your scallops before use, gently patting scallops dry immediately after rinsing, before seasoning with salt and pepper.

3. Place the scallop shells onto a baking tray and place each scallop into a shell. Top with garlic butter.

4. Bake for 10 minutes.

To serve

Divide the scallops between your plates. If you have a lemon, squeeze over the scallops.

Shell-on King Prawns

These can be eaten cold. If you prefer them warm, drizzle a little oil in a hot pan and lightly fry the prawns for 3-4 minutes. Remove head and peel prawn before eating.

Potted Crab:

Ready to eat.

Enjoy cold. Best served on a warm, toasted sourdough baguette with butter.

Provençal Mayo

Ready to eat.

To serve

Arrange the scallops, prawns and potted crab on a large serving dish. Decant the Provençal mayo into a small bowl and serve with the demi-baguette and butter. Place in the centre of the table and give your guests a couple of finger bowls (see below) to rinse their fingers.

Chef’s Tip – As the prawns are shell on, you may want to prepare a finger bowl to serve alongside your meal. Pour warm water into a small bowl, adding a few slices of lemon if you would like. Place this on the table so you can rinse your fingers during the meal.