Taking the mystery and fear out of cooking
Seafood is one of nature’s delights. Much of it comes in little, bite-size pieces, cooks in no time and is endlessly versatile.
The exceptions to that are octopus and squid, so we will leave them out this time.
For this recipe we’re going to use prawns (shrimp if you’re speaking American) and scallops, if you can find some.
In restaurants nowadays you often find prawns with the tail shell still on, or even completely shell-on, and one reason for that is that they shrink and the shell helps them retain their size and shape.
But it’s a faff, as we say in the UK, taking the shells off when they’re hot and covered in oily sauce.
The alternative is to cook them very quickly. Just look at them: small and thin and fairly soft You can cook them in seconds, and that’s what we’re going to do
Large shelled prawns /shrimp, raw or cooked, defrosted
Scallops (and don’t get rid of the orange part – it’s the roe, sometimes known as coral, and it’s fine to eat – very tasty.
One or two large fresh tomatoes
Fresh chilli pepper
Heat a little butter in a good, heavy frying pan.
Add the chopped chili, grated garlic, chopped chives and grated ginger
Cut tomatoes in half and grate them (yes, grate them) into the pan
Just give this a minute on a fairly low heat. You’re not really cooking anything, but combining it and bringing out the flavour.
Add the scallops
Throw in the prawns, turn the heat up to medium and let them sizzle.
If they’re already cooked, all you want to do is warm them.
If they’re raw, give them a minute or so, until they lose their transparent look.
Grate in some lemon zest and squeeze in a little juice
When it’s hot, chop some cilantro or parsley and throw that in. It just gives some extra freshness to the dish.
Serve with rice, noodles or even spaghetti.
It’s light and fresh-tasting, with the citrus and herbs sparkling along with the natural salty sea flavour.