We don’t eat enough fish. We really don’t. I don’t know why, for islanders, we have such an aversion to it and why it is so difficult to source good fresh fish.
Of course, there are great fishmongers and we need to support them. Fish is so good for us, healthy and quick too cook too. It’s an ethical minefield but your fishmonger will advise what is good to eat. Ethical fish is often inexpensive too, there’s a lot of fish which we usually don’t eat – and therefore over fish – that tastes great too.
Now, you hear scallops and you probably think ‘eeeek, they’re so expensive!’ And they are. Especially if you buy the ones that don’t harm the sea floor and taste better – and please do buy hand-dived scallops from your fishmonger if you can. However, there are ways of serving a scallop dish where it becomes a bit of a bargain. And that is to serve them with other ingredients that suit and also bring down the cost of the over all dish.
This dish is a perfect starter or grazing snack if you have friends round. One large scallop will do per person, and will feel so luxurious that everyone will be happy. Serve with a crisp white wine on cold winter night and remember summer while you toast your toes in front of the fire. Of course you can also serve it as a main or just make a lot for yourself.
Chorizo is a dream with scallops. It’s bolshy big, strong and is a perfect partner with the more delicate scallop, and in small amounts it doesn’t overwhelm. The sweetness and delicacy of the humble pea – and frozen is fine – pitches in perfectly, and some fresh mint livens it all up. Some onion serves as a gentle base adding some further sweetness.
This takes 15 minutes – honestly – and rewards you with flavour in spades. If you want to be a bit more luxurious, add some cream, although it is perfectly nice and fresh without it.
Recipe on iVillage: A little Indulgence with chorizo, smashed pea, mint & scallops | iVillage UK
Latest posts by Niamh (see all)
- Tomato and Paprika Braised Sausages with Charred Lettuce - July 23, 2017
- Lemon and Coconut Tadka Dal - July 21, 2017
- The Grand Journey from Bombay Sapphire (In Partnership with Bombay Sapphire) - July 20, 2017