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Recipe Inspiration from Waitrose





 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Scallops

 


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Seafood Pasta With Roasted Garlic Butter

Use frozen scallops and prawns to make this quick and easy dish that's ideal for a midweek supper.

  • Preparation time:5 minutes
  • Cooking time:10 minutes
  • Total time:15 minutes 

Serves: 4

Ingredients

  • 300g dried spaghetti
  • 75g Markus Somerset Butter with Roasted Spanish Garlic
  • 1 bunch salad onions, trimmed and thinly sliced
  • 200g pack frozen Waitrose Canadian Roeless Raw Scallops, defrosted
  • 200g pack frozen Waitrose Raw Peeled King Prawns, defrosted
  • ½ tsp dried chilli flakes
  • 20g pack fresh flat-leaf parsley, finely chopped

Method

  1. Bring a large pan of water to the boil. Add the spaghetti and cook for 8-10 minutes until just cooked.
  2. Meanwhile, melt the butter in a medium frying pan, add the sliced salad onions and sauté for 2-3 minutes. Stir in the scallops and prawns, and cook for a further 2-3 minutes until just cooked and piping hot.
  3. Drain the spaghetti then tip it over the scallops, prawns and the buttery juice. Mix well and season with cracked black pepper. Sprinkle the chilli flakes on top and garnish with the fresh parsley. Serve with warmed focaccia bread to mop up the juices.

Cook's tips

The scallops and prawns can be cooked straight from frozen: increase the cooking time to 5½-6 minutes and make sure they are cooked through before serving.Try other seafood with this recipe, such as a 400g pack frozen Waitrose Fruits de Mer.

Drinks recommendation

A high quality rosé, from the South of France will go well with this dish.

 


 

Griddled Scallops and Prawns with Tomatoes and Tapenade

This is light but rich, bold in flavour and a real treat.

Serves: 4

Ingredients

  • 16 Waitrose King Scallops
  • 16 Waitrose Raw Tiger Prawn Tails, butterflied - split down the back and flattened
  • Freshly ground black pepper
  • 165g jar Waitrose Tapenade with Sun Dried Tomatoes
  • 50g bag Waitrose Rocket, to garnish
  • For tomatoes
  • Oil for frying
  • 500g cherry tomatoes
  • 2tbsp olive oil
  • 1tbsp balsamic vinegar
  • 1 pack Waitrose Fresh Herbs

Method

  1. Heat a griddle pan or frying pan until hot, brush with a little oil, then add the tomatoes. Cook for 4-5 minutes until piping hot and starting to brown, rolling the tomatoes around the pan occasionally. Turn into a bowl, add the olive oil, balsamic vinegar and half the herbs. Keep warm.
  2. Clean the griddle, reheat and brush with a little oil. Season the scallops and prawns with pepper, add the scallops to the pan and cook for 1 minute, then turn and add the prawns. Cook for a further 1-2 minutes until the scallops are just set and the prawns are pink on both sides and cooked through.
  3. Divide the tomatoes between four large, warm, deep soup plates, top with the scallops and prawns, then a spoonful of tapenade. Garnish with rocket, sprinkle with the remaining herbs and drizzle with the oil and vinegar from the tomatoes. Serve with warm Waitrose Ciabatta rolls.

 



Seared Scallops with Parsnip Mash

  • Gluten Free
  • Nut Free
  • Preparation time:10 minutes
  • Cooking time:20 minutes
  • Total time:30 minutes 

Serves: 2

Ingredients

  • 6-8 scallops, from the fish counter
  • 2 small parsnips, peeled and cut into dice
  • 2 leeks
  • 45g butter
  • ½ x 15g pack lemon thyme, leaves only
  • 2 tbsp fromage frais

Method

  1. Season the scallops and set aside. Cook the parsnips in boiling salted water for about 12-15 minutes, until tender. Drain and mash with a fork, then set aside.
  2. Meanwhile, slice the leeks, wash thoroughly and drain. Melt two-thirds of the butter in a frying pan, add the leeks and cook over a low heat for 7-10 minutes or until soft. Stir in the parsnips, thyme and fromage frais. Season to taste.
  3. Heat a frying pan and add the remaining butter. Pan-fry the scallops for 2-3 minutes on both sides or until golden brown. Spoon the leek and parsnip mash onto plates and arrange the scallops on top.

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