Announcing 2026 Reel Deal Contest Winners
This summer, Scottish langoustine, scallops, crab, lobster, and trout were sent into kitchens across the country. We asked our community to show us what cold, clean North Atlantic waters could bring to a plate. The challenge was met with citrus-bright salsas, Scotch-infused beurre blancs, briny broths, kimchi-spiked jus, and gooseberry glazes, built to let Scottish seafood's natural sweetness lead. Check out the winning recipes here.
Chef Sarah Thompson’s Seared Scottish Langoustines, Ají Amarillo Salsa, Morita Salsa Macha, Red Onions, Radishes, Cilantro, Lime | Photo: Heather Jacquart
Join us in giving a big congratulations to Chef Sarah Thompson of Casa Playa at Wynn Las Vegas for winning the 2026 Reel Deal recipe challenge with Seafood Scotland. For her win, Thompson will head out on a once-of-a-lifetime trip to Scotland next month for a behind-the-scenes look into the food and drink (and of course, seafood) industry in Scotland.
Inspired by the Mexican identity of Casa Playa, Sarah Thompson's dish channels bold Latin flavor through prized Scottish langoustine. The naturally sweet, buttery shellfish is seared hot and fast, then finished with a vibrant ají amarillo salsa, paired with a smoky morita salsa macha, red onions, radishes, cilantro, and lime. "Before this contest, I had limited experience with Scottish seafood, especially since it's not always readily available on the West Coast," says Thompson. "From the start, I knew I wanted to approach these ingredients through the lens of Latin flavors." Together, the two salsas build a layered, dynamic heat that lets the langoustine's natural sweetness shine.
Chef Alison Trent’s Scottish Langoustine Raviolo wwith Dill Raviolo, Poached Scottish Langoustine, Scotch Beurre Blanc, Golden Beets, Baby Corn, Melted Leeks, , Chive Oil, DilL. |. Photo: Jakob Layman
Chef Dave Park’s Poached Scottish Sacllops, Stewed Rhubarb, Kimchi Jus, Chrysanthemum Greens, Lemon-Infused Olive Oil. |. Photo: Brad Danner
We'd also like to recognize our 2026 Reel Deal runners-up, Chef Dave Park of Jeong (Chicago, IL) and Chef Alison Trent of Alison Trent Events (Los Angeles, CA), whose submissions earned them runner-up honors…and $500 each.
Park's Scottish scallops draw on maeuntang, a Korean spicy fish stew, filtered through his childhood growing up in the States. The scallops are paired with stewed rhubarb, kimchi jus, chrysanthemum, and lemon-infused olive oil. "The dish has a slight spice from the kimchi and a tart, savory punch from the stewed rhubarb," says Park. "It finishes with the bitter, herbaceous notes of chrysanthemum and olive oil." Together, the components balance the sweet, buttery quality of the scallop.
Trent's langoustine raviolo is a celebration of Scotland's coastal waters and Highland traditions. A handcrafted dill raviolo is filled with sweet langoustine, melted leeks, mascarpone, brown butter, and Scottish whisky, then finished with a silky Scotch whisky beurre blanc, chive oil, roasted golden beets, baby corn, and fresh dill. The result, Trent says, is a refined balance of sweetness, richness, and fresh herbal notes that highlights Scotland's exceptional seafood.
