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Planning Retirement Online

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.

The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.

See more Recipes from Waitrose



Pan-Fried Scallops with Warm Tomato and Chorizo Salsa

Delicately flavoured scallops are partnered with a warm winter tomato salsa, made with spicy chorizo and crunchy fennel.

  • Preparation time:5 minutes
  • Cooking time:12 minutes
  • Total time:17 minutes 

Serves: 4 as a starter


  • 110g pack Revilla Chorizo de Pueblo Puchero, skinned and thinly sliced
  • 1 medium red onion, cut into wedges
  • 250g pack Santa baby plum tomatoes, quartered
  • 1 fennel bulb, thinly sliced
  • 4 tbsp white wine
  • 12 large scallops, without roe, from the Fish Service Counter


  1. Make the salsa: warm a large non-stick frying pan over a high heat and add the chorizo slices. Fry for 2 minutes, or until the oil is released.
  2. Add the onion and cook for a further 2-3 minutes. Stir in the tomatoes, fennel and wine and cook for another 4-5 minutes or until the wine has evaporated. Season with freshly ground black pepper.
  3. Spoon the salsa into a serving dish and keep hot. Wipe the frying pan clean with a piece of kitchen paper. Pat the scallops dry with more kitchen paper.
  4. Return the pan to the heat. When hot, add the scallops and cook for about 1 minute on each side, or until just golden.
  5. Serve immediately with the hot salsa and wedges of Waitrose Spanish Style Seeded Pan Gallego bread.

Cook's tips

Make the salsa up to the day before and simply reheat when needed.

This recipe can be used for larger numbers. Increase the salsa ingredients as necessary and cook the scallops in batches so the pan stays really hot as they cook.

Grilled Scallops with Fresh Pea Sauce

  • Preparation time:15 minutes
  • Cooking time:30 minutes
  • Total time:45 minutes 

Serves: 4 as a starter


  • 2 tbsp olive oil
  • 1 clove garlic, chopped
  • 150ml chicken stock
  • 190g fresh peas (about 450g before shelling)
  • 2 sprigs mint
  • 3 tbsp crème fraîche
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 12 fat scallops
  • 55g streaky, dry-cured bacon, cut into large dice


  1. Heat 1 tbsp olive oil in a small pan and fry the garlic until soft. Add the stock, bring to the boil, then add the peas and mint. Simmer gently for 20 minutes, then remove the mint, and purée the peas and stock. Push through a sieve into a clean pan, stir in the crème fraîche and season with salt, pepper and nutmeg. Reheat when ready to serve.
  2. Clean the scallops by removing the tough white muscle attached to the middle, and the black intestinal thread. Rinse and pat dry.
  3. Heat an oven-top griddle pan, and at the same time a small frying pan, both on a medium-high heat. Add the bacon to the frying pan and fry until crisp. Drain on kitchen paper. Toss the scallops in 1 tbsp olive oil and cook in the griddle pan for 2-3 minutes, turning regularly.
  4. Serve immediately: swirl a circle of hot pea purée on each of 4 warm plates. Divide the scallops between the plates, and scatter with the bacon.

Scallops with Orange

There is a pleasing combination of textures in this recipe – the creaminess of the scallops and chestnuts, the crunch of the walnuts and the resilience of the orange zest. It makes a fine first course.

  • Preparation time:20 minutes
  • Cooking time:10 minutes
  • Total time:30 minutes 

Serves: 2


  • 1 orange
  • 40 g unsalted butter
  • 6 scallops, corals removed
  • 100g peeled chestnuts, vacuum-packed or from a jar
  • 30 g walnuts
  • 1 salad onion, finely chopped
  • 20 g watercress


  1. Peel 2 strips of orange zest – about 1cm x 5cm. Scrape any pith from the back and slice very finely. Remove the orange’s skin and pith, then cut the fruit into thickish rounds
  2. Melt 30g butter until the milk solids turn a light nut-brown. Sear the scallops for 1 minute each side so that they are still tender inside. Transfer them to a warm plate and cover with foil.
  3. Add the orange pieces, chestnuts and walnuts to the pan; cook for 3 minutes, being careful not to break up the oranges. Add the orange zest and chopped salad onion and cook for 3 minutes more. Stir in the rest of the butter with a fork.
  4. Divide the orange and chestnut mixture between two plates and top with the scallops. Season with sea salt and freshly ground black pepper. Serve immediately, alongside the watercress.

Drinks recommendation

There’s no better match for this than a gavi, made from cortese grapes, which often impart a hint of nuttiness alongside citrus on the palate.
La Monetta Gavi di Gavi 2008 Piedmont, Italy. Bin 567429

Move on to Main Courses

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The above article is part of the features section of called laterlife interest. laterlife interest contains a variety of articles of interest for visitors to written by a number of experienced and new journalists.

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