Fish is the dish

Fancy having an alternative Christmas dinner this year? Then checkout out this alternative recipe from Seafish.


Your starter – Prawns in Blankets

Prep time: 30 minutes; Cooking time: 10 minutes; Serves: 4; Skill level: Easy Peasy


  • 2 slices prosciutto
  • 16 raw, peeled, jumbo prawns, deveined
  • 8 sticks rosemary, leaves removed from all but the top of each stalk
  • 1 tbsp olive oil
  • Salt and pepper for seasoning

The method

  1. Cut each prosciutto slice across the width to give four even-sized strips and then in half lengthways to give eight pieces each and 16 in total, one for each prawn. Wrap each piece of prosciutto around the centre of each prawn like a blanket. Make a prawn into a C shape and push the bottom end of a rosemary stick in through the top of the ‘C’ right through to the bottom of the ‘C’. Push the prawn about halfway up the stick and then add another prawn in the same way. Repeat to make eight skewers in total.
  1. Get a griddle pan hot. Brush the prawns with a little oil, season with salt and pepper and then, working in batches if necessary, griddle them for about 1-2 minutes each side depending on their size, until cooked through. Keep each batch on a warm plate covered with foil as you cook the next.


Your main – Seared Scallops with rocket pesto

Prep time: 7 minutes; Cooking time: 10-12 minutes; Serves: 2;  Skill level: Easy Peasy


  • 6 large king scallops
  • 115g rocket
  • 55g parmesan cheese
  • 1 clove garlic
  • 55g pine nuts
  • 150ml olive oil
  • 30g butter
  • 4 shallots
  • 2 beef tomatoes

The method

  1. Put 2/3 of your rocket, the parmesan, garlic and pine nuts into a food processor, and whizz it up until it’s a thick paste.
  2. Drizzle in the oil and mix until the paste is of a spoonable texture. You could use a pestle and mortar instead of the processor.
  3. Chop the shallots and slice the tomatoes. Melt the butter in a frying pan; cook the shallots for a few minutes and remove from the pan.
  4. Add the scallops to the pan and cook for 3 minutes without moving them around. Turn the scallops over and cook the other side likewise. Pop them into a bowl to keep them warm.
  5. Wipe the pan and add the tomatoes. Cook for 3 minutes each side, until warm and beginning to caramelise.
  6. Make a bed of the tomatoes and top with the warm scallops and shallots. Drizzle on some of your rocket pesto and stick a handful of rocket leaves on the side. Serve immediately.


Quick tip:

When cooking scallops, make sure your frying pan is very hot then start at the top – 12 o’clock – and place the scallops in a clock face round the pan. Once the last scallop has been placed on the pan, the first one (in 12 o’clock position) will be ready to turn over, and after another round, they’ll be ready to serve.

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