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 And I'll sear you some Kingly Scallops, fire on, And Romantic feasts to nourish on,Shared experiences to build dreams on,Ah seafood delights, go on and on. Seafood stirs the taste buds into dizzy celebration. Scallops are my favourite of all seafood. One of my happiest memories was sharing a picnic with seafood delights bought from Rick Steins Fish and Chip shop . When I close my eyes I can still taste the sea. I first shared this in my column for Families First , it’s a lovely magazine, with an interesting and varied content. This recipe is a seasonal feast for the senses and a true Scallop celebration, dare I say it, an ideal Valentines supper!  Now is the best time to eat these lovely shellfish. There is a right time for everything in nature, the seasons are so simple, and they cheer me up! Why eat scallops? Royal and rich in vitamin B12, calcium, iron, magnesium, potassium, zinc and copper – they are also an excellent source of protein, phosphorus and selenium, making them a very healthy choice of food. British waters are perfect for scallops and this nation, especially Scotland, produce some of the world's finest. If possible buy scallops in their shells and cook them simply and quickly. Look for white flesh and a bright orange roe and run a mile from the dear ones lulling in milky waters, they’ve been bled of all flavour, frozen and forgotten, don’t waste your money. TOP TIP - Rinse before cooking and allow them to dry out on a clean cloth in the fridge for a couple of hours, though not essential, it will make a difference. Scallops are naturally sweet and the flavour combination of apples and celeriac works beautifully. To cook sweet pan-seared scallops, with deep golden brown crusts and a barely cooked centre, is to welcome a mouth-watering moment of seafood heaven. Secondly a smoking hot pan will give the golden crust, that is a must. Heat the pan, then after a couple of minutes, reduce the heat and add the oil, use one with a high smoking point - when the oil ripples like a gentle tide the pan is ready!! Caramelised apples add a fragrant freshness and celeriac with its wonderful flavour of parsley and celery ties the whole dish together, a few sprigs of mint bring a subtlety that befits such a splendorous shellfish. May your day be sweet and gentle. if you pass these beauties, ponder and possibly buy a few. This is one of my favourite recipes and for those who love black pudding - wow - a few slices would bring a whole new dimension to this dish. Happy days, FFXOX Seared Scallops with Apple and Celeriac mash  SERVES 4Celeriac 1, peeled and cubed BOIL celeriac and potatoes in a saucepan of lightly salted water for 15 minutes. SPRINKLE ground cumin over washed scallops. |
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