Tag Archives: scallops

Seared scallops with cauliflower-corn puree and sun dried tomato pesto




2 baby cauliflowers

2 sweet corn cubs

50 g of unsalted butter

150ml of milk

salt to taste


100gr of sun-dried tomatoes in oil

50ml of extra virgin olive oil

50gr parmesan cheese (grated)

1 clove of garlic

1 cup of basil leaves

salt & pepper to taste


10 Sliced radishes

A bunch of chopped flat-leaf parsley

1 tbs of extra virgin olive oil

50 ml white wine vinegar


8 scallops (for 2 people)

olive oil

salt & pepper to taste.



Let’s start with pickled radishes. Slice the radishes thinly, add white wine vinegar and leave it to pickle for approx 30 min. Just before you serve it , add chopped parsley and olive oil, mixed it through.

Let’s make sun-dried tomato pesto. Add sun-dried tomatoes,  parmesan cheese, 1 garlic clove, basil and salt & pepper. Blend all together at the same time adding olive oil until you reach desired consistency of your pesto.

Now onto cauliflower puree. Heat the pan (griddle pan if available) and cook 2 sweet corn cubs until they slightly chard . Then carefully take the corns off the cub. Leave it to rest. In a mean time cut the cauliflower into smaller pieces so it cooks faster. Heat the pot, add  a little bit of butter and add the cauliflower. Cook it for 4 minutes until they starts to soften then add milk and corn. Bring it to the boil and simmer for about 10 min until cauliflower is fully cooked through and tender to the knife. Take the hand blender (or blender of your choice) and blend it until smooth consistency. If it’s a little too thick add some milk and blend it again.

Lastly –  The scallops. Heat the pan until it starts to smoke, add olive oil . Add a little salt & pepper onto the scallops and transfer them onto the pan. Make sure your pan is smoking hot , otherwise your scallops will cook in it’s own juices and not caramelise. Depending on the size of the scallops cook it for about 20 sec on each side (I like my scallops just a little raw inside). Then transfer them to the plate to rest and start assembling the dish. It’s up to each person taste how they want dish to look.

Bon appetit.:)







Seafood soup




4 slices of Italian pancetta (smoked) or bacon (chopped)

1 carrot chopped

2 small onions chopped (or 1 large)

2 potatoes (chopped into bite size pieces)

1 l. of Chicken stock

3-4 cherry tomatoes

200ml of single cream

1 red chilli pepper (chopped)

100ml of white wine

1 tbs of flour

1 tbs of tomato paste

Olive oil, salt & pepper to taste.

Parsley to garnish

Seafood – 200gr. of trout filet, 8 scallops, 150gr of king prawns (cleaned and deveined).

Ciabatta bread & garlic clove.



Start with preparation of seafood. Cut trout in bite size pieces. Clean & devein prawns if necessary. Set aside ( I leave all my seafood in the fridge until the last minute).

Put your soup pot on medium heat. (Remember we will cook all our ingredients in one pot). Start with cooking pancetta until it releases its fat and brown up a little(drizzle some oil if there is not enough bacon fat to cook the onions). Add the onions, carrot & chilli pepper and cook for further 5-6 min until onions get translucent.Add a tablespoon of tomato paste and incorporate into the mixture. Add tablespoon of flour and cook it off for 3 mins constantly mixing the mixture so it doesn’t burn (make sure you don’t see any floury bits after 3 min of cooking). Add white wine and cook for 1 minute. Add chicken stock and bring it to the boil. Add potatoes and cherry tomatoes and cook on medium heat for 15-20 min or until potatoes are tender and fully cooked. When potatoes are cooked add 200ml of single cream. Take the seafood out of the fridge and add to the soup and simmer for 2-3 min, make sure you don’t overcook the scallops because the tend to become like rubber and not pleasant to eat. Garnish with chopped parsley

It goes perfectly with Ciabatta bread, you can add ciabatta bread slices into pre-heated 200C oven and cook until the surface becomes golden and crispy, take it out and smear with garlic clove both sides while they are hot.

Bon appetit:)