Seared Scallops with Leek Tagliatelle and Chilli Jam

I love scallops, they are a real treat and ideal to serve when you have friends or family round for supper. I found a recipe for Seared Scallops with leeks and lemon chilli butter on the BBC Good Food website and used that as the basis for my meal.

I'm eating fish twice a week for a Healthy, Happy Heart.  You can find out more about how you can increase your Omega 3 levels and improve your health at the Fish is the Dish website.

I've never made a leek tagliatelle but it was really easy to do and very tasty indeed and, as it is steamed, you don't lose the vitamins either.
I really liked this recipe, but I already had some wild garlic butter in the freezer, and wanted to use that instead of the lemon chilli butter.
 

Wild Garlic

I added a teaspoon of Galloway Chilli Lime and Ginger Jam to the pan with the wild garlic butter after the scallops had been seared and caramelised.

This is Sheena, our local Chilli Queen from Galloway Chillies,  at the Farmers Market where I bought a couple of jars of her lovely Chilli Jam.


I felt that the dish,  as described on the website, wouldn't be substantial enough for a main meal, so I made some buttery mashed potatoes topped them with the leek tagliatelli, the scallops and the garlicky, buttery, chilli juices.  The whole dish was an absolute delight.

I'm entering this recipe for Herbs on Saturday a recipe sharing blog event hosted by Karen at Lavender and Lovage.

Labels: Chilli Lime and Ginger Jam, Fish is the Dish, Leeks, scallops, seared scallops, Wild Garlic

posted by Janice @ 21:00 13 Comments

Fish Pie with Scallops

I can't remember when Fish Pie became our Good Friday tradition, well that's the thing about traditions, isn't it?  You don't really plan them, they just grow from good ideas.  Over the years I've made a variety of different versions and, as I am taking part in the the Fish is the Dish, Healthy Happy Hearts campaign, eating two portions of fish for six weeks, it was an ideal way to get one of my fish portions.
Fish Pie with Scallops (Serves 6)
Printable Recipe

1 fillet of Haddock
1 fillet of Salmon
1 fillet of Saithe
12 scallops
Fish can be varied according to availability and personal preference2 hard-boiled eggs, shelled and sliced
Fish stock powder (I used Essential Cuisine) optional

For the sauce:
500ml milk
2 tsp cornflour
seasoning

For the topping:
6 large potatoes, peeled, quartered, boiled and mashed with a little milk and butter

1. Preheat the oven to 200C.
2. Poach the fish in 300ml milk with a tsp of fish stock powder. Poach for 15 mins until fish is cooked.
3. Lift out the fish and place on a plate to cool a little.





4. Flake the fish removing any bones.
5. Measure the warm milk used to poach the fish and top up to 500ml.
6. Mix cornflour with a little cold milk and add the cornflour mixture to the warm milk.
7. Cook until the sauce starts to thicken, season to taste.
8. Place the flaked fish in an ovenproof dish add the sliced hard boiled eggs and  top with the raw scallops. As they don't take long to cook its better to put them in raw and they will be cooked in the oven.

9. Pour over the white sauce.


10. Cover the sauce with the mashed potatoes and fork up the potato to create crispy bits.


11. Place the dish on an oven tray and place in the oven for 15 minutes until the sauce is bubbling and the potato topping is golden brown and crisp.





The fish was tender with the delicious, plump scallops adding a touch of luxury to this comforting fish dish.

Find out more about the Healthy Happy Hearts 6 week plan.

Labels: aspargus, fish, Fish is the Dish, haddock, mashed potato, saithe, salmon, scallops

posted by Janice @ 17:08 6 Comments