Recipes & Cooking
Scallops and Wild Garlic Butter Method:
Defrost the Scallops.
Preheat your grill, or oven if you prefer to 210C.
Lightly oil and season each of the Scallops, preheat a non-stick frying pan over a medium-high heat, add your Scallops and fry for 30 second until golden brown, then flip over and fry for a further 30 seconds on the other side.
Remove the Scallops from the pan and place them in the shells.
Slice the Wild Garlic Butter into 4 and place a slice of butter on top of each Scallop.
Place the shells onto a baking try and then place under the grill or into the oven. If using a grill, they will need 2 minutes until the butter has melted and started to bubble around the side. If using an oven, they will need at least 5 minutes.
*Serve with a nice green salad and some crusty bread.
Spaghetti alle Vongole Method:
Wash the Clams under running water for a minimum of 2 minutes to remove any sand or dirt, then drain and set aside.
Bring to the boil a large pan of oiled and salted water. Add the spaghetti and cook for approximately 8 minutes.
Once cooked, drain the spaghetti in a colander but keep warm.
Place the Vongole Sauce in a large pan and bring to the boil. Add the Clams and cook for 3-4 minutes or until the Clams have all fully opened, discarding any that do not open.
*Add the spaghetti and mix together, then also add the Salsa mix. Stir once more and serve.
We have just finished a plate on Tagliatelle Vongole with your clams. One didn’t open, one cracked, the rest of the kilo were sweet, tender and tasty. We will be back for more. Brilliant sourcing.
Mike C, Wiltshire