Thursday, 24 July 2014

Scallops on the half shell with chilli clarified butter

Scallops on the half shell with chilli clarified butter

I adore scallops but don't often make them at home. Not sure why since they are extremely easy to cook, delicious and look very impressive if you serve them on their own shells (I like a food that provides its own serving plate). 

The Lurpak Cooking Liquid is perfect for cooking fast and at high heat – these scallops can go from pan to dinner table in a matter of minutes. The clarified butter makes a delicious dressing equally quickly and it tastes amazing - prepare to mop up any juices with bread and lick your fingers surreptitiously afterwards!

Don't throw the shells away after you finish with the scallops. Wash and keep them for serving canapés or use them in the garden as decorative mulching.

Scallops with chilli butter

Scallops on the half shell with chilli clarified butter 
Serves 4-6
12 scallops on half shell
Salt and freshly ground pepper
––––
1 chilli, deseeded and finely chopped
2 cloves garlic, minced in a garlic press
1/2 small bunch coriander (cilantro), finely chopped
Juice of 1/2 lime
Salt and freshly ground pepper
Limes, quartered to serve

Prepare the sauce
1. Add the clarified butter in a small saucepan and heat until it melts. 
2. Add the chopped chilli, garlic and coriander and cook for a couple of minutes.
3. Add the lime juice and season to taste. Set aside.

For the scallops
1. Season the scallops with salt and pepper. 
2. Wash and dry the shells and then place on a tray in a warm oven (the oven part is optional).
2. Squeeze a generous amount of the Cooking Liquid over the surface of a large pan. Heat until smoking.
3. Add the scallops, in batches if necessary, and sear for a couple of minutes on each side. 
4. Place the scallops on the shells using tongs.
5. Spoon about a tablespoon of the sauce over each one and season.
6. Serve hot with some quartered limes on the side.

Notes: the coriander can be replaced with parsley and lime with lemon if you prefer. 

This post was sponsored by Lurpak as part of Lurpak #FoodAdventures.

Scallops on the half shell with chilli clarified butter
Scallops with chilli butter

Tuesday, 22 July 2014

Oaty blueberry muffins and Mornflake giveaway

Oaty blueberry muffins

I think that muffins have a bad reputation these days. I blame this on the huge (size of a planet, seriously), sickly sweet and artificially flavoured muffins that are sold in coffee chains everywhere. Well I say it's time to claim back muffins!  


These tender, moist blueberry muffins are packed with oaty goodness and lots of fibre. There are also super easy to make and can be prepped and baked in under 30 minutes. I have deliberately kept them not overly sweet so if you prefer them a little sweeter you can increase the sugar in the batter or top them with an easy cream cheese glaze.

I used a selection of Mornflake products in this recipe – I love their jumbo oats both for breakfast and in baking and their oatbran is a staple for my skinny pancakes. Mornflake are giving one lucky Supergolden Bakes reader a chance to win a fabulous selection of their products. Head over to Facebook for a bonus overnight oats recipe plus more details and a chance to enter.

Ingredients

Dry
100 | 3.6oz Mornflake jumbo oats
200 | 7oz spelt flour (or plain flour)
2 tbsp Mornflake oatbran
150g | 5.3oz golden caster sugar
3 tsp baking powder
1/4 tsp freshly grated nutmeg

Wet
220g | 7.8oz sour cream
Juice of 1/2 lemon
75ml | 2.7fl oz coconut oil, melted (or vegetable oil)
3 large eggs
1 tsp vanilla extract
200 | 7oz blueberries

Topping
4 tbsp dark brown sugar
2 tbsp oatbran
1 tsp cinnamon

Method
1. Preheat the oven to 220C (430F). Line a 12 hole tin with muffin cases.
2. Put the jumbo oats in a food processor or mini chopper and blitz until they are the consistency of ground almonds.
3. Put all the dry ingredients in a large bowl and mix together with a fork.
4. Put all the wet ingredients (apart from the blueberries) in a measuring jug and briefly mix together.
5. Pour the wet into the dry ingredients and combine the two using a spoon or spatula. Don't stir too much or the muffins will become tough. 
6. Half fill the muffin cases and then share the berries between them. Sink the berries into the batter using your fingers.
7. Sprinkle some of the topping on each muffin and bake for 15-20 minutes. They should feel firm on top and a skewer inserted in the centre should come out clean.


Oaty blueberry muffins


Oaty blueberry muffins