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Scallops and Chorizo

A delicious flavour combination! Ingredients 110 grams chorizo 400 grams small scallops (halve them to make 2 thinner discs if they are very fat) juice of ½ lemon 4 tablespoons chopped fresh parsley Method Slice the chorizo into rounds no thicker than 3mm / 1/8 inch. Heat a heavy-based pan on the hob and, when […]


Creamy Garlic Scallops

Ingredients 16 scallops olive oil seasoning(salt and pepper) 2 cloves of garlic 1 handful of parsley chopped 3-4 shallots half a lemon 250ml of double cream A glassful of ordinary white wine Method Heat a little amount of oil in a pan Add the crushed garlic cloves and chopped shallots,until shallots are golden brown. Next […]


How to Pan Fry Scallops

Method: 1 Preheat a pan over a high heat and add a tbsp. of oil. Pat dry the scallops with kitchen paper and season well. 2 Add the scallops to the pan flat side down and cook until golden brown, this will take 2-3 minutes.  Don’t move the scallops around in the pan as this […]


Garlicky Scallops with Broccoli and Miso Glaze

Ingredients 6 Scallops 150gm tender stem Broccoli 2 cloves Garlic, crushed 1 pinch fresh ginger Seeds from 1 pomegranate almond milk 1 tbsp. white miso paste 1 tsp agave 1 tsp tamari 1 tbsp. rapeseed oil   Method: 1 Heat the rapeseed oil in a frying pan and add in the crushed garlic.  Sautee until […]


Warm Salad of Pear, Scallop and Chorizo

This pear, scallop and chorizo dish is a warm salad that’s quick, easy and ideal for serving at a dinner party. Serves 2 100gm chorizo 12 scallops 2 medium, firm pears, cored and thinly sliced 1 tbsp. sherry vinegar bunch of watercress, washed and destalked 1 tbsp. oil oil METHOD Gently heat a non-stick frying pan.  […]


Scallops with Anchovy Butter

Serves 2 6 large Mourne Fishbox Scallops, cleaned 10 asparagus spears 1tsp olive oil 4 strips of pancetta 4 anchovy fillets in oil, drained 15g (½oz) unsalted butter juice of ½ lemon METHOD Pat the scallops dry on some kitchen towel and set aside. Break off the woody end of the asparagus spears. Heat the olive […]