panfried scallops

We were in our fishshop and the scallops stared at me saying buy,buy. So we did.

I lightly toasted slices, crusts off, of my 80% white bread, then drizzled them with olive oil and sprinkled with crushed garlic. On one half I put a thick slice off a beef tomato and over the other half two thin slices of gruyere cheese. Back into the still warm grill to finish off. Meanwhile I pan seared my wiped clean scallops in butter until just firm then rested them for a few minutes in a warm place.

Served with two strands of chives and scallop on top of the tomato and a light salad What delicious lunch!

Crab Rolls

I love Red Mullet, firm sweetish flesh with that shellfish tang. Have not yet come up with the right accompaniment. Getting closer, try these crab rolls. 

Take a large red Karyatis roasted pepper from a jar. Slit along length and open out. Place its length across the top edge of a sheet of cling wrap. Spread a layer of white crab meat along the length leaving 10mm clear of the long edges. Take two kingsized prawns. Lightly cut, no more than halfway through from the inside curl about every15mm so they open out and lay flat. Place along the centre, cut side down. Put two or three stems of chives on either side. Take an anchovy, split in two long lengthways and place alongside the prawn.

Now from the top edge carefully roll the clingwrap, turning the pepper into a roll. Twist off the ends to really tighten up the roll. Place carefully into no more than a soft rolling fish stock, just for a few minutes to warm through. Lift out, set aside to keep warm. When your fish is ready, cut the roll into 20mm discs, slip off the cling wrap and serve.

Aha, remembered to take a photo this time.

crabroll in clingwrap

crabroll with red mullet