Seared Scallops with Leek Tagliatelle and Chilli Jam
I love scallops, they are a real treat and ideal to serve when you have friends or family round for supper. I found a recipe for Seared Scallops with leeks and lemon chilli butter on the BBC Good Food website and used that as the basis for my meal.
I’m eating fish twice a week for a Healthy, Happy Heart. You can find out more about how you can increase your Omega 3 levels and improve your health at the Fish is the Dish website.
I’ve never made a leek tagliatelle but it was really easy to do and very tasty indeed and, as it is steamed, you don’t lose the vitamins either.
I really liked this recipe, but I already had some wild garlic
butter in the freezer, and wanted to use that instead of the lemon chilli butter.
I added a teaspoon of Galloway Chilli Lime and Ginger Jam to the pan with the wild garlic butter after the scallops had been seared and caramelised.
This is Sheena, our local Chilli Queen from Galloway Chillies, at the Farmers Market where I bought a couple of jars of her lovely Chilli Jam.
I felt that the dish, as described on the website, wouldn’t be substantial enough for a main meal, so I made some buttery mashed potatoes topped them with the leek tagliatelli, the scallops and the garlicky, buttery, chilli juices. The whole dish was an absolute delight.
I’m entering this recipe for Herbs on Saturday a recipe sharing blog event hosted by Karen at Lavender and Lovage.