A popular way with scallops for very special occasions as its a bit of a palaver to make. It’s from from ” Butter” by James Martin. The salt baked celeriac is best made a day in advance and is very good served on its own as a vegetarian dish too.
A recipe from one of my favourite cookbooks – ” The Really Helpful Cookbook” by Ruth Watson. I have cooked and returned to so many meals from this book. This is easy to make and the flavours of the sauce go very well with the shellfish.
A delicious noodle dish from “Jamie’s Dinners” by Jamie Oliver. You can use other fish ( about 400g) like sliced salmon or cod, or even finely sliced chicken.
An easy stir fry from Rosa’s Thai Cafe.
Felicity Cloake’s ” perfect” version.
A Thai recipe from ” Madhur Jaffrey’s Ultimate Curry Bible”.
This is a traditional and luxurious recipe from Ostend which i found in the ” Belgo Cookbook” by Denis Blais and Andre Plisnier.
Another favourite recipe for scallops from Sybil Kapoor’s ” Taste”. This serves 4 as a starter, but could also be a main for two.
This is from ” Taste” by Sybil Kapoor. You could replace the scallops with some raw prawns if wished.
This recipe is from Omar Allibhoy who runs the Tapas Revolution chain of restaurants in the UK. It serves two as a main, 4 as a tapas.
A popular recipe which replaces the typical white sauce found in ” Coquille St Jacques” with a spicy tomato and wine sauce. Its from ” The Foods and Wines of Spain” by Penelope Casas. Accompany with a medium dry white wine if wished….
This is one of the signature dishes from the London Sugar Club which can be found in The Sugar Club Cookbook. There will be chilli sauce left over which you can keep in the fridge to use with other dishes. Ideally you want scallops with their corals if you can get them.
This is a recipe from the excellent ” Tamarind & Saffron ” by Claudia Roden 1999. This covers recipes from the Middle East but I would recommend all of her books.