Six Cambridge Restaurant | Chef's Notes MenuClose
ContactContact

Sleep, Dine, Relax, Refresh, Celebrate Under One Roof

Lunch and Dinner

Varsity Apr 2017 – PWF – 0435 Read more

Afternoon Tea

Afternoon tea served at the Six Restaurant Read more

Cocktails, Gins, Wines & Spirits

Set of cocktails at Six Panoramic Bar Read more

Weekend Brunch and Sunday Roast

River Bar Roast Read more

Private Dining, Parties & Events

Varsity Scalextric – PWF – 0371 Read more

The Roof Terrace

varsity-PWF-2273 Read more

Scallops inhabit all the oceans of the world, with the largest number of species living in the Indo-Pacific region. Most species live in relatively shallow waters from the low tide line to 100 m, while others prefer much deeper water. Although some species only live in very narrow environments, most are opportunistic and can live under a wide variety of conditions.

Scallops can be steamed, fried or grilled but should be cooked gently and only for a very short time or their delicate flavour and texture will be spoiled. Steam them in wine with aromatics as you would mussels, or wrap them in prosciutto and grill or fry for a few minutes. Scallops go well with Asian ingredients: try pan-frying them in oil with ginger and fresh coriander. They’re also a good complement to hearty flavours such as bacon, chorizo, black pudding or watercress. Take care not to over-cook them: serve as soon as they are firm and opaque.

Our delicious pan seared scallops are served 3 ways ,pea mint puree, crème fraiche and herb and garlic butter.

Back to Varsity