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    Scallops with Clam and Mussel Salsa

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    Scallops with Clam and Mussel Salsa

    Shellfish complement a multitude of flavours but are so special themselves that they are best prepared simply as shown in this recipe.

    Serves: 4


    • 12 clams
    • 12 mussels
    • 100ml white wine or water
    • 125ml olive oil
    • Zest and juice of 1 lime
    • 1 small courgette, diced
    • 1 small carrot, diced
    • 1/2 cucumber, diced
    • 1 bunch of salad onions, trimmed and sliced
    • Salt and Pepper
    • 12 king scallops


    1. Wash and clean the mussels and clams. Place in a pan with the white wine or water. Cover and cook over the highest possible heat for about 4 minutes until they open. Discard any that don't.
    2. Remove the cooked mussels and clams, discarding the shells, and set the flesh aside. Reduce the cooking liquor by half and strain through a fine sieve into a bowl.
    3. Whisk in 75ml of the olive oil, the lime juice and zest and add the shellfish and raw vegetables. Season to taste, but be careful as the cooking liquor from the shellfish will already be quite salty. Season the scallops then pan-fry in the remaining olive oil for about 1½ minutes each side, until golden brown and cooked through.
    4. Serve in large soup plates. Arrange three scallops in the centre of each plate and spoon the shellfish and vegetable mixture around. Glaze the tops of the scallops with a little of the liquid.

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