A fisherman’s breakfast

This dish needs a little preparation but only takes a minute to cook when you’re ready to eat. I call it a fisherman’s breakfast, because it would be so easy to cook the prepared sausage and pea puree with freshly caught scallops, all in the same hot pan.

Prepare ahead
Cook the frozen peas briefly and then puree in a blender with a generous pinch of salt and pepper.

Fry your sausage whole until nicely coloured.

When you’re ready to eat
Clean your scallops and get a large heavy-bottomed pan really hot.

Cut up your sausage into bite-size slices and add to the pan. If all goes well, the pan will go a little greasy from the sausage. Now add the pea puree to the side of the pan, away from the sausage.

Add the scallops at the very last moment. It only takes a short amount of vigorous frying to get a nice caramelised crust, then turn and fry on the other side. Take out your pea puree, sausage and scallops and serve all together in a scallop shell.

If you’re feeling fancy, add a little mint oil made by crushing mint leaves with some olive oil. As an alternative, try the all-time favourite combination of bacon and black pudding. On this occasion, simple is best.

By Regula Ysewijn

Serves 2


  • 4 scallops
  • 1 sausage
  • Frozen peas
  • Mint and olive oil (optional)
  • 2 scallop shells (to serve)

Share this article

    Related posts

  • Seafood Week – Day 5

    Small but mighty Scallops  Nothing cheers up your mid-week menu quite like scallops. Not only are they fast and easy to prepare, but they’re delicious and can be cooked in a variety of ways. “Pearls of the sea”, these meaty beauties are wrapped in an orange roe, which gives each scallop a slight crunchy texture […]

    read more

  • Into the storm

    On 15 November 1928, the Mary Stanford lifeboat was launched into a fierce gale to save a stricken vessel – not one of the 17 crew returned. The lifeboat house was never used again. Now, moves are afoot to restore it as a memorial.

    read more

  • Scallops with wild mushrooms and horseradish gremolata

    Ben Tish’s recipe demonstrates how scallop shells act as a great conductor of heat, quickly cooking the delicate meat inside.

    read more