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 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.
A luxurious fish pie from Diana Henry which can be made in advance and warmed in the oven when you are ready to serve.
This is a traditional and luxurious recipe from Ostend which i found in the ” Belgo Cookbook” by Denis Blais and Andre Plisnier.
This is from ” Taste” by Sybil Kapoor. You could replace the scallops with some raw prawns 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.
When I lived in Stoke Newington I would occasionally visit a long established Italian Restaurant on Church Street called Il Bacio. Spaghetti Scoglio, a seafood pasta dish from Sardinia was what i usually ordered. It was a bit messier than this to eat as the seafood was served in its shells, which you can of course do if prefered! This version is from Claudia Roden.
