Cornish shellfish pâté

This is simple and special. Great on toast or with crudités. Last time we made this the coriander was scrounged from Sam's bistro in Fowey. We asked where we could buy it and they went out to get some they were 'owed' and gave it to us! That's Cornwall my handsomes!

  • Total time: 40 minutes

Serves: 4


  • 6 scallops raw cleaned
    200 grams cooked prawns
    2 tablespoons Extra Virigin olive oil
    1/2 clove garlic chopped
    2 handfuls of fresh coriander chopped


  1. Put the oil, garlic and coriander in a bowl and leave, covered with clingfilm in the fridge, for 5 hours or preferably overnight.
  2. Strain the oil, discarding the coriander and garlic, and put it in a wok or frying pan over a medium heat. When hot add the scallops and prawns and cook for 30 minutes crushing the shellfish with the back of a fork every few minutes.
  3. Remove all from the heat and blitz with a stick blender. Eat warm with toast or cool with crudités. Splendid.