Scallops straight from Cornwall get into bed with wilted spinach and a zingy sweet chilli jam. Try more recipes from Taste of Bath and see what chef Gerry Dowd has to say about cooking crocodiles, curry and garlic gadgets in this interview.
1. First make the chilli jam. Place the vegetable oil in a saucepan and heat gently. Add the onions, garlic, red peppers and large and small chilli peppers and cook until softened.
2. Add the remaining ingredients and cook on low heat, stirring occasionally, until the mixture has a jam-like consistency (up to 3 hours). Remove the mixture from the heat and put into a blender. Use immediately or transfer to preserving jars, seal and refrigerate.
3. To make the scallops, cook spinach in a saucepan over high heat to remove the moisture. Season with salt and pepper to taste. Reserve.
4. Season the scallops with salt and pepper and place in a lightly oiled frying pan. Cook until lightly coloured on one side, then turn over and cook on the other side for one to two minutes. Remove from the heat.
5. To assemble the dish, warm the chilli jam. Arrange the spinach on the serving plates and then place the scallops on top and dress with the chilli jam.
.jpg)
Recipe © courtesy of Gerry Dowd, chef at Hole in the Wall
To find out more about Taste Festivals and to buy tickets visit the Taste Festivals website.
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.