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Date Night

Pan-Fried Scallops with Parsnip Puree, Chorizo Crumb and a Prawn Oil
RecipeSeafoodStarter

Scallops with parsnip purée, chorizo crumb and prawn oil

by Michael Catling

Wow your dinner guests with this Masterchef-inspired scallop starter that champions wonky vegetables and prawn shells in the best way possible.

This showstopping starter is the very reason I started my blog. My original post and picture went viral on Instagram several years ago and prompted me to turn a passion project into something more substantial.

The recipe has evolved so much that it now includes a bunch of added extras, including a chorizo and panko crumb, parsnip crisps and a really intense prawn oil made from the shells and heads.

This is nose-to-tail, root-to-shoot cooking so all the parsnip and the prawn heads and shells from my gambas pil pil recipe are used in some form.

Do likewise with the scallop roe if your fishmonger chooses not to remove them. They’re a tasty bonus and my favourite bit of the scallop when pan-fried.

How To Make Scallops With Parsnip Purée, Chorizo Crumb And Prawn Oil

Tips & Notes To Know

  • Use a screaming hot pan: Scallops benefit from hard and fast cooking – and the best way to do that is with a smoking hot cast-iron skillet or frying pan. After placing the scallops in a hot pan, leave them alone for at least 90 seconds. They’ll release naturally when ready to flip.
  • Want to nail the golden crust on the scallops? Use paper towels to pat each one dry to remove all that surface moisture. Water will make the scallops steam, rather than sear.
  • Buy wonky parsnips: Everything is being blitzed into a purée, so we’re not worried about looks here. Save yourself some cash and shop smart.
  • Seek out prawn heads from your local fishmonger: So much flavour is wrapped up in the bits you don’t want to eat. Use them to make my prawn oil and it will see you through the next couple of weeks when stored in a sterilised glass jar in the fridge. Just drizzle over the top of a seafood risotto or pasta dish for an extra flavour bomb.

Pan-Fried Scallops with Parsnip Puree, Chorizo Crumb and a Prawn Oil

Scallops with parsnip purée, chorizo crumb and prawn oil

Serves: 4 Prep time: Cook time:
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Ingredients

20 queen scallops
25g butter
1/2 lemon, juiced

For the prawn oil
50ml olive oil
50g prawn heads (ask your fishmonger)

For the parsnip crisps
1 parsnip, peeled and thinly sliced into rounds using a mandolin
Olive oil spray, for roasting

For the parsnip purée
3 parsnips (about 300g), peeled and cut into small chunks
200ml semi-skimmed milk
Small knob of butter

For the chorizo crumb
100g chorizo, finely diced
40g panko breadcrumbs

Instructions

Step 1
For the prawn oil, heat the olive oil in a small saucepan and once shimmering, add the prawn heads. Leave to bubble away gently over a low-to-medium heat for 15 minutes, stirring occasionally. The heads and shells will be bright orange.

Step 2
Preheat the oven to 160C. Pour the prawn oil through a fine sieve to remove any solids, pushing down on the heads to extract as much liquid and flavour as possible. Discard the prawn heads and shells. Once the oil has cooled, decant the liquid into a squeezy bottle and set aside.

Step 3
For the parsnip crisps, arrange the parsnip rounds on a lined baking tray and spray the tops with olive oil. Bake in the oven for 20-25 minutes, turning once and spraying again with olive oil, until golden at the edges and crisp.

Step 4
To make the parsnip purée, heat a large pan of salted water and add the chopped parsnips. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the parsnips are tender.

Step 5
Meanwhile, heat a small frying pan over a medium heat with a drizzle of oil. Once hot, add the diced chorizo and fry for 4-5 minutes, stirring regularly. Once crisp, add the panko breadcrumbs and some seasoning and stir well. Cook for 2 minutes more, then remove from the heat and keep warm.

Step 6
Once the parsnips are cooked, add to a blender with the butter and milk (you may need to use more or less than stated) and blitz to a purée. Season to taste and keep warm.

Step 7
Pat the scallops dry and season both sides with salt and pepper. Heat a large frying pan over a medium-to-high heat and add one tablespoon of butter. Once it begins to foam, fry the scallops for 1-2 minutes or until they form a nice, golden crust. Flip the scallops over and add the remaining butter.

Step 8
Continue to cook for 1 minute, basting the scallops in the butter as you go. The scallops should be slightly springy to the touch and have a slightly translucent centre (turn on the side to check). Once cooked, remove from the heat and finish with a squeeze of lemon juice.

Step 9
To plate up, swipe two dollops of parsnip purée in opposite directions across each plate. Arrange the scallops, parsnip crisps and chorizo crumb on top and finish with a drizzle of prawn oil.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

How Do I Buy Sustainable Scallops?

Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way.

The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger.

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Garlic and Thyme Lamb Steaks with Roast Vegetables
DinnerLambRecipeYeast Free

Lamb steaks with green tahini and roasted vegetables

by Michael Catling

A zingy lemon and tahini sauce takes your regular steak and chips to new heights in this date night platter for two.

This is date night, done right. A huge Middle Eastern platter of lean lamb steaks, flavoured with garlic and rosemary, and accompanied by as many roasted vegetables as you can fit onto a large serving platter.

The more colour, the better, so fill your roasting tin up with whatever is in season and let your imagination run wild.

The only non-negotiable is my glorious green tahini sauce, which is good enough to be bottled and sold for a pretty penny. Any leftovers are gorgeous drizzled over your morning poached eggs.

How To Make Lamb Steaks With Green Tahini And Roasted Vegetables

Tips & Notes To Know

  • Bring your steaks to room temperature: Remove from the fridge at least 15 minutes before use. This will prevent the outside from overcooking while the inside is still cold.
  • Don’t crowd your traybake: You want your vegetables to caramelise, not steam, so make sure there’s enough space for the air to circulate. Use two trays if needs be. It’ll be worth the extra washing up.
  • No colour, no flavour: A good sear makes a great steak so get your pan smoking hot and don’t turn your steak until those char marks are visible.
  • Lock in the juices: The general rule of thumb is to let your steaks rest for 5-8 minutes. This gives the muscle fibres time to relax so the juices settle back into the meat, rather than leaching out onto your chopping board.
  • Slice against the grain: Look for parallel lines or streaks on the surface of the steak. These are the muscle fibres, and the grain runs along their direction. Cutting across these makes the steak easier to eat, so you’re not giving your jaw a workout.

Garlic and Thyme Lamb Steaks with Roast Vegetables

Lamb steaks with green tahini and roasted vegetables

Serves: 2 Prep time: Cook time:
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Ingredients

2 medium sweet potatoes, skin on, cut into thin slices
2 parsnips, peeled and cut into spears
1 large carrot, peeled and cut into large batons
1 tbsp olive oil, plus extra for frying
1 tsp smoked paprika
4 radishes
1 red onion, cut into 4 wedges
2 lamb steaks
1 tbsp butter
1 sprig fresh rosemary
3 garlic cloves, peeled and halved
6 broccoli florets

For the green tahini sauce
30ml tahini paste
Small bunch of fresh coriander, chopped
Small bunch of fresh flat-leaf parsley, chopped
1 tsp extra-virgin olive oil
1 lemon, juiced to taste

Instructions

Step 1
Preheat the oven to 200C.

Step 2
Coat the parsnips, sweet potato slices and carrots with half a tablespoon of olive oil and the smoked paprika. Season and place in a roasting tin. Mix well and roast in the oven for 40-45 minutes, turning once, until tender and caramelised.

Step 3
Place the radishes and red onions in a separate baking tray with the remaining olive oil and some seasoning. Roast in the oven for 25-30 minutes until the onions are caramelised.

Step 4
To prepare the lamb steaks, rub with a drizzle of olive oil on both sides and season with salt and pepper 

Step 5
Preheat a griddle pan over a high heat. Add the lamb steaks and cook for 3-4 minutes on each side, depending on the thickness (see below).

Step 6
Throw in the butter, garlic and rosemary for the last 45 seconds of cooking and tilt the pan slightly to baste the steaks in the juices.

Step 7
Transfer each steak to a chopping board and leave to rest while you steam the broccoli over a pan of boiling water for 4-5 minutes until tender.

Step 8
To make the green tahini sauce, add the tahini paste, coriander, parsley and extra-virgin olive oil to a blender and squeeze in the lemon juice to taste. Season and blitz to a smooth, runny consistency before decanting into a small ramekin.

Step 9
Slice the lamb steaks against the grain and serve on a platter alongside the roasted vegetables, the steamed broccoli and the green tahini sauce.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

How Do I Know When My Steak Is Cooked?

For medium rare, your steak should feel soft and springy but with a slight resistance. It’s always better to err on the side of underdone – that way you can put it back in the pan if you find the steak is too rare for your liking.

To simplify the process, invest in a digital cooking thermometer (it’s the best and most useful gadget I’ve ever purchased) and follow this chart to nail the perfect cook on your steak.

For beef, lamb and venisonInternal temperature
Rare48ºC / 118ºF
Medium rare52ºC / 125ºF
Medium58ºC / 136ºF
Medium well62ºC / 143ºF
Well Done68ºC / 154ºF

What is Tahini?
Tahini is a rich, thick and creamy paste made from ground sesame seeds. It has a mild, nutty and slightly bitter taste, with a texture similar to that of peanut butter.

It’s a staple ingredient in hummus and baba ganoush, plus it’s suitable for gluten free and vegan diets. You can buy it readymade in jars or make your own by toasting sesame seeds and grounding them to a smooth paste.

How Long Will The Green Tahini Sauce Last For?

The green tahini sauce keeps for up to a week in the fridge. It tastes particularly good drizzled over poached or scrambled eggs or as a moist-maker in a chicken wrap.

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Prawns Pil Pi
RecipeSeafoodStarter

Gambas pil pil

by Michael Catling

One for the garlic lovers, king prawns are coated in smoked paprika and cooked hard and fast in a heavenly garlic and chilli oil. Best served with slices of focaccia to help mop up all those juices.

Gambas pil pil – otherwise known as shrimp in garlic oil – holds a special place in my heart as it was one of the tapas dishes I cooked as part of my first private catering gig.

A last-minute request for it meant I had to make it up on the fly, but it was such a hit that I’ve probably made it a dozen times for friends and family. Possibly more.

It’s supposed to be for sharing, but I’m yet to meet a seafood lover who couldn’t devour a whole bowl of the prawns on their own.

Go easy on the chilli, but hard on the garlic and smoked paprika to evoke the flavours of Spain.

Be sure to reserve the prawn heads and shells and add them to the pan to inject as much flavour into the sauce as you can. It’s so good you’ll want some focaccia or crusty bread to help mop up all those juices.

How To Make Gambas Pil Pil

Tips & Notes To Know

  • Avoid pre-cooked prawns: They turn rubbery and shrivel up when reheated in the sauce.
  • Frozen seafood does not mean inferior: Frozen prawns are not only cheaper than fresh, but they are often better quality as they are frozen soon after being caught or harvested. To cook with, simply thaw the prawns in the fridge or under cold running water. Just remember to pat dry with kitchen roll before pan-frying, otherwise they’ll steam, rather than colour.
  • Devein your prawns: It’s a bit of a faff, but it is worth removing the dark vein on the back of the prawn as it can taste gritty or bitter if left in.
  • Add a touch of sherry: For a deeper, more complex flavour, you can add a splash of Spanish sherry (like dry Fino) to the oil after cooking the prawns. It adds a lovely richness to the garlic and chilli sauce.
  • Serve as a main meal: While gambas pil pil is traditionally served as a tapas dish, you can easily turn it into a main course with a side of rice or pasta.

Prawns Pil Pi

Gambas pil pil

Serves: 2 Prep time: Cook time:
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Ingredients

8 raw king prawns, heads on
3 tbsp olive oil
1 red chilli, deseeded and finely chopped
3 garlic cloves, 1 crushed, 2 finely sliced
1/2 heaped tsp smoked paprika
1 lemon, 1/2 juiced, 1/2 cut into wedges
1 tsp fresh flat-leaf parsley, finely chopped

To serve
Focaccia bread, cut into slices

Instructions

Step 1
Peel the prawns, leaving the tails on and reserving half the shells and heads (use the rest to make my scallops with parsnip purée, chorizo crumb and prawn oil recipe).

Step 2
Devein the prawns and set aside. Heat the olive oil in a frying pan over a medium-high heat and add the prawn heads and shells. Stir-fry for 2-3 minutes to flavour the oil, pushing down on the heads to extract as much flavour as possible. Remove the shells and heads and discard.  

Step 3
Add the red chilli and grated garlic to the oil and leave to sizzle for 30 seconds, stirring occasionally to stop it from burning.

Step 4
Add the prawns, smoked paprika and garlic slices and stir-fry for 2 minutes or until the prawns start to turn pink. Squeeze in the lemon juice to taste and season with salt and pepper. Continue to cook until the prawns are cooked through, then remove the pan from the heat and garnish with chopped parsley. Serve with focaccia and lemon wedges on the side.  

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

How Do I Buy Sustainable Prawns?

Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way.

The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger.

How Do I Stop Prawns From Overcooking And Shrivelling Up?

Prawns curl up because of muscle contractions on their abdomen. To prevent this, make two tiny incisions – about 1/4 inch deep – with a sharp knife on the underside of each prawn.

The safe internal temperature of a cooked prawn is 63C, as per the USDA, but that’s really just a reference. Your best indicator for whether a prawn is fully cooked or not is colour. A raw prawn is translucent grey, but when it is cooked it turns opaque white with tinges of pink and orange.

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