Starter Recipes for Easter
Serves: 2
Scallops take very little time to cook so it's a dish you can quickly put together just before serving! Check out our tips to make sure you cook the perfect scallops!
  • 3 big knobs of butter
  • 100g mushroom, sliced (button, chestnut or cleaned wild)
  • 100g spinach, stems trimmed and washed
  • 2 tsp groundnut oil
  • 6 good-sized scallops, shelled and cleaned (with or without corals)
  • nutmeg, for grating
  1. Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don’t discard them). Keep warm to one side.
  2. Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
  3. While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
  4. Now finish in style: Arrange spinach and mushrooms on plates or in bowls, put the scallops on top, then spoon the nutmeg spinach sauce around.
Recipe by George Hughes Fishmongers at