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Hand-dived seared scallops, Teign Valley wild garlic pesto, asparagus, snap pea julienne, chilli, Szechuan pepper, coriander

Hand-dived seared scallops, Teign Valley wild garlic pesto, asparagus and snap pea julienne

Enjoy this dish prepared with local ingredients from Johnny Varah, Head Chef, The Cridford Inn, Trusham


For the scallops and vegetables

  • 12 hand-dived scallops
  • 1 clove of garlic, finely chopped
  • 25g butter, diced
  • 1 bunch of asparagus, blanched
  • 20g sugar snaps, julienne cut
  • 1 small red chilli, de-seeded and julienne cut
  • Half a lime, juiced
  • 1 pinch of Szechuan pepper
  • Coriander, chopped
  • Olive oil

For the pesto

  • 100g wild garlic leaves
  • 30g Parmesan, finely grated
  • 1 clove of garlic, finely chopped
  • Zest of half a lemon
  • 25g pine nuts, toasted
  • 100ml rapeseed or vegetable oil


To make the pesto

  1. Wash and finely chop the wild garlic.
  2. Put all the ingredients in a blender and blitz into a paste.
  3. Season to taste.

To cook the scallops

  1. Fry the seafood in some olive oil on one side for roughly one minute, or until golden, then turn them over and add the garlic and butter.
  2. Cook for a further minute, then add the lime juice and pepper.

To serve

  1. Place each scallop on top of a teaspoon of pesto (three per person).
  2. Garnish with the asparagus, sugar snaps, chilli and chopped coriander, then serve immediately.

Recipe by Johnny Varah

Head Chef

The Cridford Inn


Johnny Varah Cridford Inn

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