The recipe is in the title 🙂 Brush your scallops with olive oil, season well, and sear for 1-2 minutes on each side in a non-stick frying pan or on a plancha. Serve with chilli jelly and a blob of crème fraîche; if you think the plate looks a bit empty, you can garnish with a few salad leaves. Effort versus results score: 10/10!
Spiced rice with prawns
Not slow food (takes around 20 mins) and a Lewis household favourite. Serves 3 ish (ie 2-4). Adapted from “Good Food 50 beat the clock suppers”
Encornets à la languedocienne
Moules farcies au four
Serves 4 as a starter or 2 as a main course. Best with the large Spanish mussels — small moules de bouchot should not be wasted on this!
Devised by Steve from several different recipes, this is the best sauce for mussels I have ever tasted. It deserves small, fresh moules de bouchot (grown on posts in Brittany). Make sure you have lots of French bread for mopping up the sauce. This will serve six as a starter, or 3-4 as a main course.
Feuilletés de St Jacques au gingembre
A highly successful dinner-party starter — not the cheapest of dishes, but quite easy to do and very tasty. You can prepare everything in advance, and then the shells only need 20 minutes in the oven. Serves 6.
Coquilles St Jacques à la Languedocienne
A simple and quick way of preparing scallops. Serves two.
Chevrettes au curry
A popular dish in Tahiti — very light and delicate. It’s made with freshwater prawns called “chevrettes”, but any type of fresh prawn will do.