Razor clams with chorizo
By Hugh Fearnley-Whittingstall
from River Cottage: Gone Fishing
Hugh uses sustainable supplies from the Hebrides to make this Scottish-Spanish fusion dish
Crayfish and rocket tagliatelle
Use your basic pasta dough mix to make this wonderful crayfish dish
Scallops with mushy squash
By Hugh Fearnley-Whittingstall
from River Cottage
A treat for the taste buds in the form of Hugh Fearnley-Whittingstall’s lux scallops dish
Scallop, black polenta emulsion
By Pascal Aussignac
Carefully combine some of the finest secrets of the sea in this scallop recipe
Squid salad with sweet chilli vinaigrette from Benares for Taste of London
Indulge in a fine crustacean starter from Le Pont de la Tour for Taste of London
Crab spring rolls
By Gordon Ramsay
from F Word
The ginger and coriander sauce provides a lip-smacking dip for these tasty crab rolls
Grilled squid
By Matthew Drennan
An exciting squid recipe for the barbecue
Pan-roasted scallops with salsa
By Gordon Ramsay
from Gordon Ramsay: Cookalong Live
Gordon's Cookalong Live experience kicks off with this tasty seafood starter
Moules eclade
By Hugh Fearnley-Whittingstall
from River Cottage 2009
Hugh Fearnley-Whittingstall dabbles in fancy French fare with this seafood bake mix
