Jamie Oliver Scallop Food
SIZZLING SEARED SCALLOPS
Provided by Jamie Oliver
Categories Seafood Recipes Seafood Scallops Sausage Potato
Time 18m
Yield 2
Number Of Ingredients 5
Steps:
- Wash the potatoes, chop into 3cm chunks and cook in a pan of boiling salted water for 12 minutes, or until tender, adding the peas for the last 3 minutes.
- Meanwhile, pick and finely chop most of the mint leaves and put aside.
- Place a non-stick frying pan on a medium-high heat. Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop the leaves on to a plate, leaving the oil behind.
- Season the scallops with sea salt and black pepper and fry for 2 minutes on each side, or until golden. Crumble in the black pudding (discarding the skin) so it crisps up alongside.
- Drain the peas and potatoes, return to the pan, mash well with the chopped mint and 1 tablespoon of extra virgin olive oil, taste and season to perfection.
- Plate up with the scallops and black pudding, drizzle lightly with extra virgin olive oil, and sprinkle over the crispy mint.
Nutrition Facts : Calories 517 calories, Fat 23.6 g fat, SaturatedFat 5 g saturated fat, Protein 27.4 g protein, Carbohydrate 52 g carbohydrate, Sugar 3.6 g sugar, Sodium 1.3 g salt, Fiber 7.9 g fibre
SEARED SCALLOPS WITH ROASTED TOMATOES, CRISPY PROSCIUTTO AND SMA
This is based on a Jamie Oliver recipe, had it the other day, really great. This will serve 4 as a starter, but we finished this off between 2 people as a main.
Provided by Latchy
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 240d Celsius. Season the tomatoes and sprinkle with the oregano or Italian spices.
- Drizzle with olive oil and roast in the oven skin side down for about 10-15 minutes.
- Place the prosciutto slices beside the tomatoes and continue to roast for a further 10 minutes until the tomatoes are juicy and the prosciutto is crispy.
- In a pan fry the garlic, chillies and anchovies in 1 dessert spoon of olive oil for a minute or 2.
- Add your beans and cook for a couple of minutes before adding a wine glass of water.
- Bring to the boil, then lightly mash to a course puree.
- Loosen the puree with a little more water if need be.
- Finish the flavour off with some peppery extra virgin olive oil, salt and freshly ground pepper.
- Season the scallops then sear them on a very hot grill pan that has been rubbed liberally with olive oil for 2 minutes without touching them.
- Check and continue to fry until they have a nice sweet caramelized skin--turn over and cook the other side the same.
- Don't overcook them.
- Remove to a bowl and coat with a mixture of olive oil and lemon juice.
- Put some smashed bean puree on each plate, scatter over the tomatoes, prosciutto and scallop and finish off with the rocket.
Nutrition Facts : Calories 215.1, Fat 1.4, SaturatedFat 0.3, Cholesterol 23.2, Sodium 253.3, Carbohydrate 29.8, Fiber 7.2, Sugar 2.4, Protein 21.7
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