Saturday, 13 August 2016

Scallops and calamari with a boiled egg and prawn cocktail salad

Nice for a Saturday lunch and if you have guests, the seafood takes little time to cook. A little update on the 70's prawn cocktail:


Scallops, preferably fresh from the fishmonger
Cleaned and sliced calamari, dipped in seasoned flour
Lemon juice
Olive oil and a knob of butter
Sprinkle of paprika

Salad leaves
Boiled baby new potatoes
Cold boiled eggs
Prawn cocktail


Pour a little olive oil with a knob of butter into a frying pan.  Place on a low to medium heat.  Add the calamari and sprinkle with the paprika.  Turn a few times until looking golden, then add the scallops for about 1 minute each side. Be careful not to overcook as they can become rubbery and nobody wants that.  Squeeze half a lemon or lime on the cooked seafood and serve lukewarm with the salad ingredients.

A basket of baguettes with butter or garlic butter would be nice on the side with a chilled bottle of French Viognier.

 Son made his own version, leaving out the prawns.

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