Seared scallops with chilli jelly

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!


The method is unorthodox, but the results are excellent and it has the further advantage that much of it can be prepared in advance. As cooked by Louisette, one of the best cooks we know. This quantity serves 8 to 10 people.

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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.

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