So anyone having Scallops for supper?

[DTCwordfan]

One Kat perhaps?

So what happened last night?

Anymore suggestions for recipes for her?

[kat2206]

That's not funny DT... ;)

Yes, we ARE having them tonight!!!

[DTCwordfan]

so what happened - what time did the old boy make it in from the fields?

Hopefully he got everything in!

[kat2206]

He got in at 2am, hadn't got all the beans in but he finished it off this morning, so that's all the harvesting done. Just got to plough and drill now for next years yield.

I ended up having a slice of plum loaf for my dinner and went to bed, hungry.

[DTCwordfan]

you had just eaten that when you were on line - at least a major hurdle achieved - hope the yield is good!

[kat2206]

Well, we sold all the rape seed. The scout seed (wheat) is going well and we have had a call today from someone who may want all the hay too, so happy days.

[DTCwordfan]

Plenty of scallops then, or even lobster recipes. Do you guys like Moules (one of my favourites).

[kat2206]

We love any seafood, Moules is one of my OH's favourite starters. I have never attempted to cook them though. One of my favourite seafood dishes that I cook is avocado stuffed with crab and baked, yum!

[DTCwordfan]

Crab is very good value.....

Moules are so easy.....esp if you have a nice large, deep pan, which I suspect you will have being a farmer's wife (now isn't that stereotyping! - but most of the houses around here have them for soups, stews etc).


1 kg live mussels for 2 people
25 g butter
2 shallots, finely diced
2 cloves garlic, crushed
1 large red chilli, deseeded and finely diced
1 handfuls flat leaf parsley
1 large pinch strands saffron
200 ml dry white wine
crusty bread, to serve


Method
1. Place the mussels in a bowl of fresh cold water and leave on one side while you fry the shallot and garlic in butter.

2. Finely chop the parsley stalks. Melt the butter in a large pan over a high heat. Add the shallot, garlic and chilli, followed by the pasrsley stalks, and cook for 1 minute.


3. Drain the mussels from the water, and discard any that are cracked or have opened. Scrub the shells and remove the hairy 'beard' attached to the side of each one.

4. Add the saffron and white wine to the pan, followed by the mussels. Cover with a tight fitting lid and cook for 2-3 minutes, shaking the pan occasionally, until all the mussels are open.

5. Roughly chop the remaining parsley leaves.

6. Spoon the mussels into a serving bowl and top-up with the broth. Garnish with chopped parsley, and serve with crusty bread to mop up the juices.

An alternative is just to use wine to cook the mussels in (take out the chilli and saffron - or keep the chilli in), then strain keep them warm and add some cream to the cooking juices, perhaps with some chives as well, and then flat parsley as garnish - yum

[kat2206]

I'll try that, sounds yummy and yes, I do have one or two of those pans... ;)

[DTCwordfan]

Take note of point 3 and you should be ok!!!

[kat2206]

Will do :)

[Granger99]

I might do tonight as they have been mentioned.
They sometimes have them at the local fish and chip shop.

[kat2206]

No Granger, not deep fried scallops, yuck! Unless you are talking potato scallops,of course.