Seafood Scotland, Scotland’s national trade and marketing body for the Scottish seafood industry, has showcased why one of Scotland’s finest exports is becoming an increasingly popular choice for UAE chefs by hosting a specially curated Iftar at Mare by Bussola.

Scottish Development International (SDI) is celebrating the versatility of Scottish seafood at Mare by Bussola at The Westin Dubai Mina Seyahi after they created a delectable Iftar menu including lobster, crabs, langoustine, scallops, and salmon, all from the shores of Scotland.

“Thanks to the high quality of Scottish seafood, it is not only delicious on its own, but it can also be adapted and used with other flavours to create spicy, creamy, or zesty dishes. We’re also seeing a growing trend from consumers for clams, mussels and oysters, which is being met by great-tasting produce from Scotland,” said Chef Simone Montanaro from Mare by Bussola at The Westin Dubai Mina Seyahi.

Starters on the evening included langoustine samosa, lobster and potato dauphine, and scallop tartare, citrus and caviar. The main course consisted of creamy langoustine risotto, candied lemon and tarragon oil, and linguine with lemon butter, lobster nage and caviar. To share, guests were treated to a whole oven-baked salmon and mixed seafood grill with lobster, langoustines, and scallops served with herbs and lemon.

For dessert, shortbread, another Scottish export staple, was used to create a cheesecake alongside the Bussola Signature tiramisu and more traditional Arabic sweets.

Scotland is recognised worldwide for having the best salmon, and as a result, it is the third biggest producer globally. Each year over 1.5 million kilos are exported worldwide, with France, the United States, China, Poland and Ireland as some of the largest markets. Scotland also produces two-thirds of the world’s langoustines and is one of Scotland’s most valuable shellfish exports.