# Food & Entertainment
≈ Jewels of the sea ≈
Recipes
The delectable taste and texture of Pecten Maximus have made them a favourite dish around the world. They say the best scallops, or Coquille Saint-Jacques, come from the Normandy and Brittany coastlines. Now is the perfect time to try some of these mouthwatering recipes.
Seared scallops with leeks and lemon chilli butter Scallops, plus lemon, plus chilli. What could be better? And ready in minutes. INGREDIENTS • 12 scallops, with or without roe • 4 young leeks, trimmed • 1 tbsp light olive oil • lemon wedges to serve For the butter • 250g softened butter • 2 cloves garlic, crushed • 1 red chilli, de-seeded and finely chopped • bunch of parsley leaves, chopped, plus extra to serve • zest of two lemons
METHOD 1: Mix all the butter ingredients together in a large bowl, then beat well with a wooden spoon until there are no butter lumps left. Spoon on to a large sheet of cling film, then wrap tightly into a sausage shape. Chill until firm. 2: Set up a pan with a steamer. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover and steam until tender (about six minutes). Season and set aside. 3: Dry the scallops on kitchen paper and season. Heat a heavy-based frying pan and add the oil. Once hot, add the scallops. Cook for two minutes until caramelised, then turn them over and fry for a further minute. Take off the
heat, then add a few thick slices of the chilli butter to the pan, spooning over the scallops as it melts. 4: To serve, wind a nest of warm leeks in the centre of four plates, top each with three scallops, spoon over the buttery sauce and sprinkle with the remaining parsley. Squeeze over a little lemon juice and serve. Serves four.
INGREDIENTS • 350ml tomato juice • 50ml freshly squeezed orange juice • juice of one lime • ½ tbsp grenadine • 1½ tbsp Worcester Sauce • Good shake of Tabasco • ½ tsp salt and pepper • 140g scallops, roe removed • 100g cooked prawns
• ½ avocado • ¼ cucumber • 2 spring onions, finely chopped • 1 tbsp tequila • handful coriander, chopped • c rackers and/or buttered bread, to serve
METHOD 1: In a jug, mix together the tomato, orange and lime juice with the grenadine, Worcestershire sauce, Tabasco and salt and pepper. Check the seasoning. Look for a nice balance of heat, saltiness, citrus and enough sweetness from the grenadine to balance the rest of the flavours. Chill in the fridge for at least 30 minutes. 2: Cut the cucumber in half lengthways and scoop out the seeds. Finely dice the flesh into 4-5mm cubes. Dice the scallops and avocado into similar sizes and mix everything into the chilled tomato juice, along with the prawns and chopped spring onions. Serve in small glasses, drizzled with the Tequila. Scatter with coriander and serve with crackers and/or bread on the side. Serves two.
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