RECIPE PROVIDED BY RAYMOND SMITH CHEF, LECTURER AND ASSESSOR AT SHETLAND COLLEGE UHI HOSPITALITY DEPARTMENT
“ We had a group of visiting chefs from London, preparing a seafood lunch at Shetland College. They timed their mussels recipe for precisely five minutes. After eight minutes they were panicking when the shells were still closed. After 10 minutes they finally opened. The reason? The mussels had come out of the water at Busta Voe that very morning!” “ Such freshness is a true privilege that Shetland chefs enjoy, and is the envy of our wider profession.”
WHEN IT COMES TO SEAFOOD, CHOOSE THE BEST, CHOOSE SHETLAND.
This is an easy recipe for cooking at home, and makes one very generous portion.
- 5 fresh plump king scallops
- 100g 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.
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