Stuff yer bake

I have made three dishes in all with my scallops now and have one more to go. I made a fish pie last night with some of them which was really tasty but the meal I did tonight was so simple and absolutely delicious I had to share it with you first. I think this one might be a contender for entering the competition in the Isle of Man Queenie festival. This scallop dish was lovingly created thanks to the generous donation from Island seafare Ltd.

Serves 2

Ingredients

For the skewers:

24 fresh queenie scallops

zest of one lime

olive oil

tsp of paprika

tsp cayenne pepper

salt and freshly ground black pepper

 

For the Guacamole:

1 ripe avocado, cut into bite size chunks

1 red chilli, deseeded and finely chopped

3 or 4 small vine ripened tomatoes, deseeded and cut into bite size chunks

zest and juice of 1 lime

a spring onion halved and cut into small chunks

salt and freshly ground black pepper

a small handful of fresh flat leaf parsley chopped

a drizzle of olive oil

 

For the flatbreads: 

255g self raising flour

1 tsbp of greek yoghurt

1 tbsp olive oil

salt and freshly ground black pepper

1 tsp ground cumin

1 tsp ground cinnamon

water

Begin by making the flatbreads. Put the flour, spices and seasoning into a bowl and make a well in the center. Add the yoghurt, olive oil and a tbsp of water and begin to bring together. Keep adding water a little at a time until the dough comes together. Knead the dough for about five minutes on a floured surface until it becomes soft and elastic. Leave to one side. 

In a bowl add the scallops, lime zest and juice, paprika, cayenne pepper, a drizzle of olive oil and seasoning and mix to combine. Leave to marinade. 

To make the guacamole simply combine all the ingredients in a bowl.

Light your BBQ and when the coals are glowing white and there is no flame left they are ready to use. Thread the scallops on to skewers.

Divide the dough into three and roll each bit out very thinly on a floured surface. Set each flatbread on the BBQ and allow to bubble up and brown lightly on each side, this should take about two or three minutes.

Set to one side and then place the scallops on the BBQ. Cook until nicely coloured all over and cooked through, then remove.

Immediately serve on the flatbreads with a spoonful of the guacamole and a little lightly dressed salad. And to drink, a chilled Pimms and lemonade. Lovely.

This recipe is a real favourite of ours for weekend lunches. It is so simple yet delicious and we never seem to tire of it. maybe because they are so versatile and you can put pretty much whatever you like in them. The recipe comes from Jamie’s Dinners and is well worth a try. This time I decided to put some prawns into it and a touch of lime to jazz it up a bit.

Ingredients

Pack of flour tortillas

3 Spring onions

1 red (or any other colour you fancy) pepper, finely chopped

1 red or green chilli, deseeded and finely chopped

zest of one lime

a small handful of raw prawns

1 clove of garlic finely chopped

1 handful of grated cheddar and 1 of red leicester (again you can experiment with different cheeses)

1 little olive oil for frying

 

Heat a frying pan to a high temperature and add a little olive oil. Throw in the chilli and garlic and stir for a couple of minutes before adding the prawns. Fry until the prawns are pink and completely cooked. Slice the prawns once slightly cooled and add them to all the other ingredients in a bowl. Take a flour tortilla and sprinkle a little of the mixture onto it making sure you don’t add too much filling as the cheese will just drip out once cooked. Top with another tortilla and sandwich together. Warm a dry frying pan over a medium heat and put the filled tortilla onto it. Cook for a minute or so until golden on one side and then flip over to do the other side. Once cooked, remove from the pan, slice into triangles and serve with some bought or homemade guacamole.