Tuesday, July 14, 2009


Unable to go to Weymouth Seafood festival last weekend, I have been on a mission for fish. Instead of standing in the rain under cover of fish markets and devouring the fresh flavours of the Dorset coast, I have been rummaging in the freezer at home - just as wet and cold, but without the wellies.

A recipe I managed to whip up by scavenging from larders, fridges and freezers - all ingredients dangerously near the sell-by-date (nothing like building up the immune system)- SEARED SCALLOPS, ROASTED BABY PLUM TOMATOES AND SMOKED HAM, WITH GARLIC AND CHILLI MASH. Quite a catch for a Sunday night supper for one...

Serves 2 (more polite and less greedy this way)
Cooking time: 24 mins

8 frozen scallops, de-frosted.
10 baby plum tomatoes, halved
3 leftover slices of smoked ham, cut into strips.
3 large potatoes.
Spoonful of English Provendor Co. Very Lazy Red Chillies
1 large garlic clove finely chopped.
Large pinch of Oregano.
2 glugs of Olive Oil.

First, defrost the scallops if frozen.
Put the tomatoes and ham into a baking tray. Drizzle olive oil over the top and sprinkle with Oregano. Place in the oven at 190 degrees C for about 20 minutes, until the tomatoes are soft and juicy and the ham is crisp.
Meanwhile, boil the potatoes, until soft.
When the potatoes are done, the tomatoes should be too. Leave them to rest a bit in their baking tray.
Place the rest of the olive oil in a frying pan, and carefully drop in the scallops, giving them two minutes on each side, so they have a golden glaze. While you are watching the scallops -no need to touch them while they are cooking, unless to turn them - mash the potatoes until smooth, and add the garlic and chilli.

Serve the scallops on top of the tomatoes and ham - their juices should be the perfect marinade/sauce for the scallops and potatoes.

Need I say more?

Yes. YUM


  1. All sounds delicious, however I find that scallops work better fried in butter rather than oil otherwise the heat can be too fierce and make the scallops a little tough. They should also be basted consistently in the pan with the butter as this adds a richness and a greater depth of flavour, plus they will then cook evenly throughout.