Category

Serves 2

Ingredients

To Cook

Serves 2

Ingredients

To Cook

Ingredients

• 350g(12oz) Scallops, fresh or thawed from frozen
• 2 level tsp Chinese sweet chilli sauce
• 100g(4oz) carrots
• 3 celery sticks
• 1 tbsp dry sherry
• 1 tbsp soy sauce
• 1 tsp tomato puree
• 2 tbsp corn oil
• 1 tsp grated fresh ginger root
• 1 tbsp chopped spring onion

Method

Mix the scallops with chilli sauce and set aside.
Cut carrots and celery into thin matchsticks.
Mix sherry, soy sauce and tomato puree with 2 tbsp water.
Heat 1/2 the oil in a large frying pan or wok.
Add the carrot and celery and stir-fry on a high heat for 1 minute.
Remove vegetables from pan and set aside.
Heat the memaining oil in the pan, than add ginger and spring onion and stir-fry briefly over high heat.
Add the scallops and turn them in oil to seal them on all sides.
Lower the heat to med. add soy sauce mix to the pan and stir well.
Return the vegetables to the pan and stir well.
Stir-fry for 3-4 mins until the scallops feel firm.
Serve the dish hot.

Preparation time

15 minutes

Serves

2

Ingredients

• 6 scallops, cleaned and cooked
• about 1kg/2lb equal quantities of white crab meat, lobster (optional), mussels and cockles (or any other shellfish), cleaned and chopped
• 200g/6oz mushrooms, cooked
• a little spring onion
• parsley, chopped
• salt and pepper
• 300ml/10fl oz white sauce

For the flaky pastry

• 75g/3oz butter
• 250g/8oz flour
• Pinch salt
• Cold water to mix

Method

First make the pastry. Chop the butter and divide into four portions. Sieve the flour and salt and rub in a quarter of the butter. Mix to a stiff paste with water and knead until smooth.

Roll into an oblong and cover two- thirds with small bits of another quarter of the butter. Fold the unbuttered piece of pastry over, then fold the piece covered with fat over that, making a three-fold piece.

Press the edges and turn the pastry half-way round. Fold to the right. Roll into an oblong again and repeat twice more, using up the rest of the butter.

Chill for at least an hour, roll out and line a 25cm/10in flan dish. Bake in a hot oven at 200C/400F/Gas 6 until golden brown.

Add the fish ingredients, mushrooms, spring onion, parsley and seasoning to the sauce and fill the pastry case with the mixture, letting the sauce spill gently over the edge. Warm gently and serve on a bed of rice with a side salad. Alternatively, the same mixture is nice put into the (well cleaned) scallop shells with mashed potato piped round the edge. Sprinkle with cheese and brown under the grill.

Serves

4

Ingredients

• 225g/8ozs cooked queen scallops
• Selection of lettuce leaves ie. curly endive, oak leaf lettuce, radiccho, cos.

Dressing

• 3 tablespoons olive oil
• 1 tablespoon wine vinegar
• Pinch mustard

Method

Arrange the leaves in a glass bowl.
Gently heat the olive oil and add scallops. Cook through very gently. Add wine vinegar and mustard. Season.
Pour over the salad and serve immediately.

Serves

4

Ingredients

• Use luxury fish like salmon, hake, sole, brill, turbot, scallops or Greenland halibut.
• 4 x 170g / 6oz portions seafood of your choice
• 1 small bottle / snipe of dry champagne or sparkling wine
• 150ml / 1/4pt cream, lightly whipped
• Fresh watercress.

Method

Poach fish gently in champagne for 5-6 minutes.
Remove fish and place on warm serving dish.
Add lightly whipped cream to hot liquid and simmer for 3 minutes.
Pour onto poached fish.
Garnish with watercress.

Serves

4