Reservations

The sea has always felt powerful and mysterious, offering flavours no land food can match. Chilli Squid & Scallops capture that magic – crisp, fiery squid with tender sweetness, and golden seared scallops that taste of salt air.

Think of that first bite of crisp chilli squid – the crunch, the tender sweetness, the slow build of heat. Or the soft perfection of a seared scallop – golden outside, buttery inside, tasting of salt air.

These dishes are more than food. They are memories. A starter that silences the table. A rainy Tuesday in London turned special. A smell from the kitchen that makes the world feel right.

Chilli squid and scallops are a love letter to the British coast. One bold and fiery, the other delicate and quiet. Together, they balance perfectly.

This guide shows you how to cook them at home – crisp, golden, and full of flavour.

Understanding Your Seafood

Chilli Squid

In England, chilli squid (also called salt and pepper squid) is everywhere – from Chinese takeaways to seaside pubs.

Chilli Squid & Scallops

Calamari is the Italian version: squid rings fried in batter, served with lemon and aioli.
Chilli squid is the Asian version: squid coated in starch, fried crisp, then tossed with chilli, garlic, and spring onion.

It’s popular because it delivers everything – crunch, heat, sweetness, salt. It’s both pub food and fine dining.

British squid is fresh, affordable, and widely available.

Scallops

Scallops are the quiet star of British shellfish.

Chilli Squid & Scallops

Types in the UK:

  • King scallops – large, meaty, sweet.
  • Queen scallops – smaller, sweeter, common in Scotland and the Isle of Man.
  • Princess scallops – tiny, delicate, used for canapés.

Best season: November to March (cold months).

Sustainability matters. Most scallops are dredged, which harms the seabed. Diver-caught scallops are hand-picked, of better quality, and eco-friendly.

Sourcing & Selecting

Choosing Squid

  • Smell: Fresh, clean, like the sea.
  • Colour: Pale white or pink, shiny.
  • Texture: Firm, springy.
  • Fresh vs frozen: Frozen at sea can be excellent.

Choosing Scallops

  • Dry scallops: Untreated, natural colour, sweet smell, sear well.
  • Wet scallops: Soaked in chemicals, too white, waterlogged, poor flavour.

Always ask for dry scallops.

For more on diver-caught scallops and sustainability, the Marine Conservation Society’s Good Fish Guide is the most trusted resource in the UK.

Preparation & Technique

Chilli Squid

  1. Clean: Remove quill and skin, rinse, dry. A full visual guide on how to clean and prepare squid, BBC Good Food has an excellent step-by-step breakdown.
  2. Score: Cut diamond patterns to stop curling and hold coating.
  3. Dry: Pat until almost papery.
  4. Coat: 70% potato starch, 30% cornflour, seasoned with salt, pepper, chilli.
  5. Fry: 180°C oil, small batches, 2 minutes only. Drain on a rack.

Squid cooks fast – tender at 1–3 minutes, rubbery if overdone.

Scallops

  1. Temper: Room temp outside, cold inside.
  2. Dry: Press firmly with paper.
  3. Season: Salt and pepper just before cooking.
  4. Hot pan: Cast iron, smoking hot.
  5. Cook: Place, press, leave for 90 seconds.
  6. Flip & baste: Butter, garlic, thyme, spoon over.
  7. Stop early: Slightly translucent centre is perfect.

Avoid: wet scallops, cold pan, overcrowding, moving too soon, and overcooking.

The Chilli Element

Types of Chilli

  • Fresh red chillies: Medium heat, fruity.
  • Bird’s eye chillies: Very hot, use sparingly.
  • Chilli flakes: Easy, steady heat.
  • Sichuan peppercorns: Tingling spice, great with squid.

Spice Mixes

  • Shichimi togarashi: Japanese seven-spice.
  • Salt & pepper mix: Simple, classic.
  • Sichuan salt: Numbing, addictive with scallops.

Balance with Acidity

  • Lime juice, malt vinegar, rice vinegar, or sweet chilli sauce.

Serving Ideas

Starter

Two scallops with a small pile of squid, pea puree, chilli rings, and a lime wedge.

Sharing Plate

Squid piled high, scallops around, dipping sauces, herbs, peanuts, spring onions, and if you want to turn it into a full sharing feast, add our Kabli Kebab to the spread for a bold, smoky contrast.

Main Course

On noodles or salad, scallops on top, squid leaning against, chilli-lime dressing, rice or bread on the side.

Side Dishes

  • Pea puree
  • Black pudding crumbs
  • Charred lime halves
  • Asian slaw
  • Crushed peanuts & mint
  • Cauliflower puree
  • Warm sourdough

Barbecue Option

  • Squid: Brush with chilli marinade, grill 1 min per side.
  • Scallops: Grill in shells or on a grate, 2–3 mins, finish with lime and chilli oil.

Recipe: Chilli Squid & Seared Scallops with Spicy Vinegar Dip

Serves: 2 (main) / 4 (starter)
Prep: 20 mins
Cook: 10 mins
Difficulty: Medium

Ingredients

  • Squid tubes, potato starch, cornflour, salt, pepper, chilli flakes, oil.
  • King scallops, oil, butter, garlic, thyme, salt, pepper.
  • Dip: sugar, water, malt vinegar, soy sauce, salt, red chilli, coriander.
  • Garnish: spring onions, chilli rings, lime, coriander leaves.

Method

  1. Dip: Dissolve sugar in water, add vinegar, soy, salt, chilli, and coriander.
  2. Squid: Score, slice, dry, coat, fry 2 mins, drain, salt.
  3. Scallops: Dry, season, sear 90 secs, flip, baste with butter, garlic, thyme.