so much to sea

Pan fried king scallops on smoked haddock carbonara

This is an easy recipe for cooking at home, and makes one very generous portion.


5 fresh plump king scallops
100 g spaghetti
80g smoked haddock cut into cubes
100ml single cream
5g garlic finely chopped
30g frozen peas
fresh chives
5ml lemon juice
30g butter
sunflower oil (to coat base of pan)
30g freshly grated parmesan cheese
sea salt and milled pepper


Cook spaghetti al dente (as instructed on pack). Remove muscle from the side of scallops, place on dry kitchen towel and refrigerate.

Place a pan on a medium heat, add butter, smoked haddock and garlic. Cook together for 2 mins.

Add cream, bring to boil, add peas and lemon juice, cook for a further 3 mins to reduce sauce and cook peas.

Place a frying pan on high heat, add sunflower oil carefully, then place the ‘seasoned’ scallops flat side down in pan. Cook for 2-3 mins to seal and carmelise to a rich brown colour.

Warm your plate.

Turn scallops over carefully and cook for a further 3 mins.

Add the drained pasta to the smoked haddock cream mixture and return to heat reducing sauce and making the mixture a little dry (not runny). Taste for seasoning.

Using a roasting fork place into the pasta mix turning clockwise to twist on the pasta. Place in the centre of plate and lift off leaving a neat carbonara, place around the scallops.

Sprinkle on the pasta the parmesan cheese & fresh chopped chives.