The secret is out. Or at least the secret of our chef’s fantastic baked scallops is out.

The Herald just published David Barnett’s recipe for Baked Scallops with Citrus and Fennel and if you want to try a taste of The Torridon for yourself the good news is – as an alternative to the oven – you can use your barbecue for a late summer outing.

As Chef Barnett explains the ingredients he uses are all local:

The scallops were landed in Ullapool, the smoked trout roe are from Inverewe Smokehouse and all the herbs are from the Torridon kitchen garden.

Fortunately you should be able to find everything you need from specialists shops, supermarkets or by mail order.

If not, the best fallback is to come to our 1887 restaurant and let David Barnett and his brilliant team of chefs cook it for you.

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