This to me is one of the most perfect autumnal dishes. I love the sweetness of the potato mash against slightly spicy grilled scallops. It’s also super yummy and easy to make.
Again really easy. Peel your sweet potato and cut into small cubes. Chuck the cubed sweet potato cubes into salted boiling water. When the potatoes are soft, drain and chuck into a blender. Season with salt and pepper, and pour in some melted hot butter (quantity depends on the amount of sweet potato used – but for 1/2 a medium sized sweet potato – I used 2 tblspoons of melted butter). Also add in a little truffle oil. Blend. Taste. Season again if required. The texture should be smooth (a little gloopy but still stiff) and the mash should be a little shiny (that’s what the melted butter does). When you’re happy. Set aside.
To counter the sweetness of the scallops and potatoes, the marinade for the scallops is a little spicy. Marinade the scallops in the following:
Peri-peri sauce, salt, pepper, lemon zest, lemon juice, thyme, and a little bit of ancho chili powder. Taste. Then add in the scallops. Marinade for 20 minutes and then grill.
Serve atop the sweet potato mash and Enjoy x
Using pretty much the exact same yogurt marinade as I did for the tandoori prawns (previous post), I marinaded scallops and then grilled them. Tasted even better than the prawns because the slightly sweeter flesh of the scallop works really really well with the spices of the marinade. Super yummy and still so easy to cook!
I’m hoping this counts as healthy, yummy, food. Fish is excellent for you, but I can be pretty picky about fish. One of the weirdest things I find about my own fish tastes… is that I like raw fish way more than cooked (monkfish aside — which is just delish). I’m not entirely sure why… but it probably has to do with the texture between cooked and raw.
Anyways this recipe is a little compromise on the above, as the salmon is smoked. Basically go and buy a fillet of smoked salmon and cut it into large-ish pieces. I took a 200g piece (sliced off the bottom) and then cut into 4. Let sit until it reaches room temperature and in the mean time occupy yourself with the masala.
- black peppercorns
- sea salt
Adjust quantities to suit your and crush them all together until a fine dust.
Back to the salmon
Heat up a little oil in a wok. Take one side of each salmon piece and press into the spices dust. Cover the whole side. Once each salmon peice is coated on one side, place gently, spices side down into the hot wok (if you threw in a little of the spice dust it would immediately start sizzling). Cook the spices v. quickly and after about 40 secs remove from the wok.
Plate up and enjoy x
So this is mildly (and I stress mildly) based on bouillabaisse. Mainly because there is seafood and the tomato sauce has lots of alcohol in it. Pernod would be traditional but I don’t have any of that so vodka it is instead. I also don’t have any fennel. So really not that much like a bouillabaisse at all!
Cut chunks of monkfish (or any firm white fish) and add into a bowl along with some cleaned prawns (per person maybe 2-3). Into the bowl add a splash of vodka, grated garlic and lemon peel, salt, pepper, and some thyme and rosemary seasoning. Along with that add a few strands of saffron that have been sitting in a little bit of warmed water. Also add the water. Mix it all together and let it sit.
On a low heat, add a chunk of butter to a pan. Let it melt slowly. Into that butter add 2 cloves of roughly chopped garlic and chillies. Cook it gently then add in a tablespoon or so of flour to make the roux. Stir quickly to remove lumps, then add a small tin of tomatoes. To that add a bit more vodka. Then add in one roughly chopped tomato. Season with salt and pepper and a little lemon peel. That is it. Cook gently so that it all breaks down and at the end add in some chopped basil. Remove to one side. Clean out your pan and put back onto the heat.
Putting it all together.
Boil your pasta in another pot.
Into your pan, add the prawns and monkfish. Cook 2/3 the way through. Start the prawns first, as they take longer. Once 2/3 cooked, add the sauce back into the pan and finish the seafood off through a gentle simmer. Do not over-cook, this will only take max. one minute. Especially as the seafood will continue to cook in residual heat and you don’t want over-cooked fish.
Once the pasta is cooked combine into the sauce. Stir it all together and then place as much as you want onto a plate. Sprinkle on a little more pepper and enjoy! x