Scallops with wild garlic and pasta

Organic Boxes

We are now into the 4th week of lockdown due to COVID-19 and we are very fortunate that we have had an organic box delivery for over 20 years. Initially, we used to collect our box from a local distribution point, then moved to Riverford, last year I set up an Abel & Cole organic box delivery as an alternative.

One weakness of many food delivery companies is that you can't have more than one address attached to your account, therefore I set up one account for my elderly parents with Riverford and another to be delivered to my workplace.

When there started to be an issue getting produce, just before lockdown, I tried to move my Riverford delivery from my work address back to my home address, but it could not be changed due to capacity issues.  I was able to organise a weekly Riverford delivery of veg, meat and milk to my parents. Fortunately, I was quick enough using Abel and Cole to set up a regular weekly delivery and the bonus is that I can still add to the order if I need to and they have a wider variety of produce available. I don't know what will arrive in my veg and fruit box though, therefore every week is a mystery.

During lockdown, it's easy to get into a food rut, so it's important to experiment with new recipes to keep the palate fresh.

What to cook for lunch?

I still had some wild garlic in my fridge and some fresh scallops from my delivery this week. What to cook? After some research at other recipes, I created the following recipe.

Ingredients (serves 2)

Linguini pasta
1 shallot finely chopped
50 g butter
2 tbsps olive oil
1 handful of chopped wild garlic
1 garlic clove, finely grated
1 tsp dried chilli flakes
125ml white wine or vermouth
grated zest lemon
6 scallops
salt and pepper

Method

Put the pasta into cook, make sure you salt the water.

In a medium saucepan, add 1 tablespoon of olive oil and 25 g butter over a medium heat and add shallots, cook gently until soft. Add the chilli flakes, garlic and wild garlic and fry gently for 2 mins, add the white wine or vermouth and gently cook until reduced by half, season.

In a frying pan heat the 1 tbsp olive oil over a medium heat.. Wash and pat dry the scallops, season with salt and pepper. Fry scallops - don't move them around, wait 2 minutes until golden brown. Turn scallops onto other side and continue frying. Add the butter to the pan, and spoon the butter over the scallops.

When pasta is cooked, drain and add to the medium saucepan, toss with the garlic & shallot mixture. Add some freshly grated lemon rind and toss. Serve in a pasta bowl with more grated lemon rind and serve the scallops on the top.

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Paella

If you want a special dinner, then this makes a great dish. There are quite a few ingredients, but I've discovered some quick cheats when shopping to make this easier.

Ingredients

Sofritto:
2 tablespoons olive oil
1 onion, finely chopped
3 medium tomatoes, chopped

1/2 chorizo chopped (can buy ready chopped pack)
1 large pinch of saffron
1 teaspoon paprika
1 pack of chicken pieces
1/2 packet of paella rice
1 chicken stock pot made up to 1 pint with boiling water
1 pack of frozen mixed shellfish (M&S contains, prawns, squid and scallops defrosted)
Frozen peas
1 tablespoon flat leaved parsley, finely chopped
1 lemon cut into wedges.

Method

In a non-stick frying pan, gently fry the sofritto together until the olive oil starts to separate from the mix, this can take 10 minutes.
Move the sofritto to the side of the pan and add the chorizo to the other side of the pan, let this fry off and release it's wonderful oils, add the paprika and chicken pieces, cook for 5 minutes stirring the chorizo side of the pan separately from the sofritto, cook until you have browned all the chicken. Mix everything in the pan together. Now sprinkle over the rice and stir in well to the mixture. Pour over the stock and add enough water to cover the chicken with liquid. Stir well and reduce to a simmer.
Stir gently occasionally, cook for 20 minutes. If the pan is drying out, you may need to add more boiling water.
Check the rice, you want it to be just soft and the chicken is cooked. Add the seafood and the frozen peas, stir well and continue to cook for another 5 minutes (add liquid if necessary), the prawns should be pink when fully cooked.
Sprinkle over the parsley and serve with lemon wedges.

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