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I have a love of seafood, sadly the EPO (Entertainment Prevention Officer / the other half) is not quite so keen. When I do get the opportunity to eat seafood I do so with great gusto. I happened to be passing the fishmongers today and they had a really great offer on scallops, which are one of my favourites.
After spending some time convincing the EPO that she really needed to eat macaroni cheese for dinner I made my purchase and immediately started thinking about how I would cook these little beauties.
I'm a big fan of spicy foods and am always experimenting. Realising I had some passata and chorizo left in the fridge after last nights 'Bloody Bull' I concocted the following recipe.
I was really happy with the results, it makes a perfect starter and can be presented very formally if you wish. The sauce would probably go well with other fish and grilled meats too.
After spending some time convincing the EPO that she really needed to eat macaroni cheese for dinner I made my purchase and immediately started thinking about how I would cook these little beauties.
I'm a big fan of spicy foods and am always experimenting. Realising I had some passata and chorizo left in the fridge after last nights 'Bloody Bull' I concocted the following recipe.
I was really happy with the results, it makes a perfect starter and can be presented very formally if you wish. The sauce would probably go well with other fish and grilled meats too.
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Signing UpStep 1The ingredients & equipment
This recipe will serve 2 as a starter, and should only take less than 20 minutes to cook if you're prepared
You could make the sauce even a day in advance and just warm it through if you were cooking for guests, so you'd just need 5 minutes to cook the scallops and you're ready to go!
Ingredients:
6 - 10 Scallops, mine were already shelled, but fresh in the shell would have been even better
Chorizo, preferably raw but cured will do as well
For the Sauce:
1 small onion
1 clove garlic
150ml passata
1/3 - 1/2 red bell pepper, or any sweet red pepper
Worcestershire sauce ( a good dash to taste)
Hot pepper sauce ( depending how hot you like it)
1 tsp Dijon mustard
1tsp honey
1 tsp Paprika
2 tsp tomato ketchup
1 tbsp soft brown sugar
some Olive oil or flavourless oil (such as vegetable, sunflower etc)
a small knob of butter
Some salad leaves to serve
Equipment:
Small Saucepan
Frying pan
Knife
Chopping board
A heat sauce
Kitchen utensils for stirring and flipping the scallops, serving the sauce etc.
A hand blender ( if you dont have one chop the veggies fine and serve as a slightly chunky sauce)
2 smart plates to serve
You could make the sauce even a day in advance and just warm it through if you were cooking for guests, so you'd just need 5 minutes to cook the scallops and you're ready to go!
Ingredients:
6 - 10 Scallops, mine were already shelled, but fresh in the shell would have been even better
Chorizo, preferably raw but cured will do as well
For the Sauce:
1 small onion
1 clove garlic
150ml passata
1/3 - 1/2 red bell pepper, or any sweet red pepper
Worcestershire sauce ( a good dash to taste)
Hot pepper sauce ( depending how hot you like it)
1 tsp Dijon mustard
1tsp honey
1 tsp Paprika
2 tsp tomato ketchup
1 tbsp soft brown sugar
some Olive oil or flavourless oil (such as vegetable, sunflower etc)
a small knob of butter
Some salad leaves to serve
Equipment:
Small Saucepan
Frying pan
Knife
Chopping board
A heat sauce
Kitchen utensils for stirring and flipping the scallops, serving the sauce etc.
A hand blender ( if you dont have one chop the veggies fine and serve as a slightly chunky sauce)
2 smart plates to serve
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Now I just need to create 93 more entries by Sunday for a shot at the Ipad.