Shellfish Laksa

My second laksa in a month and this one was super too. It felt a bit more like a yellow Thai curry but was really very tasty and full of fish.

Shellfish Laksa (from Fish by Joanna Farrow)
(Serves 4)

1 red chilli, deseeded and sliced
1 stalk lemongrass, thinly sliced
1 onion, roughly chopped
50g root ginger, roughly chopped
50g unsalted roasted peanuts
4 tsp fish sauce
3 tbsp oil
8 shelled scallops, halved if large
1/2 tsp tumeric
600ml fish stock
1 400ml can coconut milk
150g dried egg noodles
200g raw peeled prawns
150g white crabmeat
150g bean sprouts
bunch coriander, chopped

Put the chilli, lemongrass, onion, ginger, peanuts and fish sauce in a blender and blend to a thick paste.

Heat the oil in a large saucepan and gently fry the scallops until they are seared on all sides. Drain with a slotted spoon. Add the paste to the pan and fry gently, stirring for 5 mins. Add the tumeric, stock and coconut milk and bring slowly to simmer.

Cook the noodles in a separate saucepan until they are tender, following the packet instructions.

Meanwhile, stir the prawns and scallops into the broth and cook gently for 3 mins or until the prawns have turned pink. Stir in the crabmeat, bean sprouts and coriander and cook for 1 min. Drain the noodles, pile them into serving bowls, top with the laksa and serve.

Golden Scallops with Sun-Blush Mash and Greens

This recipe has been on my radar for quite a while and when I got some scallops half price in Waitrose I knew I had to try it. I don;t have a food processor big enough so I just chopped the sun-dried tomatoes by hand and grated the cheese and mixed them in. I also changed the greens using what I had in the fridge. It was ok although I think I over cooked the scallops, I liked the combination with the bacon.

Golden Scallops with Sun-Blush Mash and Greens (adapted from Jamie's 15 Minute Meals)
(Serves 4)

Sun-blush mash
800g potatoes
40g sundried tomatoes in oil
1 splash milk (optional)

Veg
200g tenderstem broccoli
200g green beans
200g sugar snap peas
1 tbsp extra virgin olive oil
1/2 lemon

Scallops
4 rashers smoked streaky bacon
12 large scallops
oil
1/2 lemon

Slice the potatoes 1cm thick, put into a casserole pan then cover with boiling water and the lid.

Bring a pan of water to the boil and ad the broccoli, asparagus and peas, cook for 3 mins. Drain and toss with the extra virgin olive oil and the juice of half a lemon. Put into a serving bowl.

Crumble the cheese into a food processor, add the sundried tomatoes, half a tbsp of their oil and blitz well. Finely slice the bacon. Pat the scallops dry with kitchen towl, then score on one side in deep crisscross and season with salt and pepper. Put 1 tbsp oil into a frying pan, add the scallops score side down. Cook until lightly golden on boths ides, then add the bacon.

Drain the potatoes, tip into the processor and pulse up, loosen with a splash of milk is needed. Season and spoon onto a plate. Squeeze the juice of 1/2 lemon over the scallops, shake and toss the pan then serve on top of the mash with the veg on the side.

Scallops with Coriander Yoghurt

I am having a drive to use more of my cookery books as they just seem to sit there gathering dust as I tend to use recipes from the Internet instead. This is the first one of three I made last week, it was really simple but really flavourful. I served it with sweet potato mash underneath.

Scallops with Coriander Yoghurt (from 200 Low Calorie Recipes)
(Serves 4)

150ml natural yoghurt
2 tbsp chopped coriander
zest and juice 1 lime
2 tsp oil
1/2 small red onion, finely chopped
1 tsp fresh ginger, grated
1 garlic clove, crushed
2 tsp caster sugar
2 tsp dark soy sauce
1 tbsp water
1 pepper, sliced
12 large scallops
rocket leaves

Mix together the yoghurt, coriander and lime zest in a small bowl.

Heat half the oil in a small saucepan and gently fry the onion for 3 min, until soft. Remove from the heat and add the ginger, garlic, sugar soy sauce, water and lime juice.

Brush a griddle with the remaining oil. Add the pepper and cook for 1-2 mins, add the scallops and cook for 1 min on each side.

Pie the rocket onto a plate and top with the peppers and scallops. Heat the soy glaze through and spoon it over the scallops. Serve with the yoghurt sauce.

Soy Wasabi Prawn and Scallop Skewers

I think I needed to add more wasabi to this as it wasn't very hot. It was a nice combination though. I served it over noodles with stir fry veg.

Soy Wasabi Prawn and Scallop Skewers (from WeightWatchers)
(Served 1)

1/2 onion, cut into quarters
1/2 red pepper, cut into large chunks
2 tbsp soy sauce
1/2-1 tsp wasabi powder
1 tsp honey
1/2 tsp grated ginger
6 raw prawns
6 scallops
cooking spray

Preheat the grill. Split the onion quarters in half

In a small bowl, stir together soy sauce, wasabi, honey and ginger until blended.

Pour half the soy mixture into a large bowl and set the rest aside. Add the prawns, scallops, pepper and onion to the bowl and toss to coat.

Alternately thread the prawns, scallops, peppers and onion onto each of skewers. Lightly spray the skewers with cooking spray.

Grill the skewers, turning as needed, until the prawns and scallops are cooked through, about 4 to 5 mins. Serve drizzled with the reserved soy mixture.

Scallops with Chinese Sausage and Peas

This was really lovely and different. I am always on the lookout for new things to do with Chinese sausage and the combination of  seafood and sausage is not one I've tried before but it really works. I recently found a recipe for smoked mackerel and sausage salad which I was a bit dubious about but I think I'll give it a go.

I had a bit of a disaster with the rice to go with this dish and it was ready before I realised the rice hadn't cooked so I just ate it on its own and I didn't really miss the rice at all.

Scallops with Chinese Sausage and Peas (from The Guardian)
(Serves 4)

8 Chinese pork sausages, cooked and sliced thinly on an angle
1 tbsp sunflower oil
16 scallops
20g ginger, peeled, thinly sliced and cut into julienne
2 garlic cloves, peeled and crushed
50g spring onion, sliced thinly on an angle
100g peas (defrosted, if using frozen)
100g beans, cut into inch lengths
2 tbsp saki
1½ tsp rice vinegar
salt and pepper
15g coriander leaves, chopped

Put a large, heavy frying pan on high heat, then sear the sausage in its own fat for two to four mins, until slightly crisp and golden. Remove from the pan and set aside. Add the butter and oil to the pan and add the scallops, flat side down. Leave to sear on one side undisturbed for two mins, occasionally basting them in the hot oil, then gently toss a few times. With a slotted spoon, transfer them somewhere warm.

To the hot cooking juices in the pan, add the ginger, garlic, spring onion, peas and beans, cook for a min on medium to high heat, pour in the saki and leave to sizzle and reduce by half. Stir in the vinegar, scallops, sausage and a little salt, cook for another min, remove from the heat and fold through the coriander. Sprinkle with pepper and serve over rice.

Seared Scallops with Lemony Farro and Rocket Salad

Today has been a painful day. I woke up this morning in a huge amount of pain and so off to the doctors I went, I've strained my back and it's gone into spasm. I've been given painkillers and told to keep moving. So I'm doing that and have been on several wanders today with a bit of sitting down in between. Trouble is I sit down and I don't want to get back up! I am however making sauces over the next two days as they cook for ages and I have to get up every so often to stir them, perfect! Today I made plum compote and barbecue sauce, tomorrow tomato sauce, Chinese plum sauce and tomatillo Mexican sauce. I'm also going for a scan in the morning so fingers crossed.

Seared Scallops with Lemony Farro and Rocket Salad (from Chow)
(Serves 4)

250g farro
1 tsp grated lemon zest
2 tbsp lemon juice
2 garlic cloves, finely chopped
salt and pepper
4 tbsp olive oil
4 handfuls rocket
16 scallops

Bring a pan of water to the boil. Add the farro and cook according to packet instructions.

 

Meanwhile, place the lemon zest, lemon juice, garlic, salt and pepper in a bowl and stir to combine. While whisking continuously, add 3 tablespoons of the oil in a slow, steady stream until it’s fully incorporated.

 

When the farro is ready, drain it. Re-whisk the lemon-garlic dressing, add the warm farro and rocket, and stir to combine. Set aside.

 

Season the scallops on both sides with salt and pepper.

 

Heat the remaining tablespoon of oil in a large frying pan. Place the scallops in the pan and sear without disturbing until the bottoms are golden brown, about 3 to 4 minutes. Turn the scallops and sear the second side until the scallops are opaque in the centre, about 1 to 2 minutes more.

Divide the farro between plates and then top with 4 scallops each. Serve.

Scallops with Spinach Artichoke Pasta

Before I went to the 1920s evening last Saturday I wanted to fill up on something carb heavy as I knew that a few glasses of wine would be consumed! I cooked for myself and friend who had never tried scallops before. I had been promising them for ages and thought that they would go well with a cheesy pasta dish. I found this spinach and artichoke pasta dish and served the scallops sprinkled with a little Old Bay seasoning and pan fried on top. We even got to sit outside to eat dinner as it was lovely and sunny. His verdict was that they were good, a bit meaty.

Spinach Artichoke Pasta (from A Life of Flavour)
(Serves 4)

300g pasta
1 tsp low fat spread
2 cloves garlic, minced
225g low fat soft cheese
125ml milk
125ml reduced fat sour cream
1/2 lemon, juiced
1/2 tsp salt
1/4 tsp red pepper flakes
1 400g can artichoke hearts (packed in water), drained and chopped
300g spinach
300g Parmesan cheese, grated
Additional Parmesan for serving

Cook pasta according to package directions.

In a saucepan over medium heat, melt the spread and add the garlic. Cook until fragrant, about 30 seconds.

Add the cream cheese and stir until melted. Slowly stir in milk, then add the sour cream, lemon juice, salt and red pepper flakes. Stir in the artichoke hearts, spinach, and Parmesan cheese.

Drain pasta and add to the artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with Parmesan grated on top.

Pasta Alfredo with Scallops and Bacon

I had a day off from WeightWatchers the days after my mammoth walk, crumpet and chocolate philly for breakfast, quiche with a wispa gold (thank you Liz :)) for lunch and for dinner I wanted a really creamy pasta dish and scallops! So I had a hunt around and found Pasta Alfredo which I haven't had in ages but is definitely one of those luxurious dishes, easy to make but just so tasty, so that's what I had with the addition of some bacon and peas.

Old habits die hard though and I used single cream instead of double and bacon medallions instead of whole bacon rashers, low fat spread instead of butter (there is no butter in my house anymore!) but still it was just so good! Pudding was blackberry and apple compote with ice cream, yum!

Pasta Alfredo with Bacon and Scallops (adapted from Nigel Slater Kitchen Diaries II)
(Serves 2)

150g dried pasta
4 tbsp frozen peas
4 rashers of bacon, chopped
150ml double cream
butter
1/2 tsp nutmeg
100g Parmesan grated
10 scallops

Boil the pasta until al dente, for the last 4 mins of cooking add the frozen peas.

Meanwhile fry the bacon until crispy.

Put the cream in a saucepan with the butter and warm over a gentle heat. Grate in a little nutmeg. Stir in the Parmesan, a generous amount of black pepper.

Heat up the frying pan you cooked the bacon in and cook the scallops for 1 min each side until golden.

Lightly drain the pasta and peas and add to the sauce with the bacon. Toss gently. Put the scallops on top of the pasta and serve with more Parmesan if you wish.

Tarragon Lime Bay Scallops over Angel Hair Pasta

This is the second en papillote recipe I tried for Daring Cooks, it intrigued me, I'd never seen pasta en papillote before. I adapted the recipe, to make it slightly healthier, swapping butter for cooking spray, and I added in some samphire because it needed using. The end result was good, not really limey enough for me, but that may be my fault, I only had half a lime left, but it was tasty none the less.

Tarragon Lime Bay Scallops over Angel Hair Pasta (From Gormet Magazine August 2002)
(Serves 4)
(11 WW Pro Points Per Serving)

3/4 pound (350 gm) dried angel-hair pasta (capelli d'angelo)
1 ½ pound (700 gm) bay scallops or quartered sea scallops,
cooking spray
3 tablespoons fresh lime juice, or to taste
2 tablespoons finely chopped fresh tarragon, or to taste

1.Cook pasta in a 6- to 8-quart (6 to 8 litre) pot of boiling salted water until al dente. Drain pasta in a colander.

2.While pasta is cooking, pat scallops dry and season with salt and pepper. spray the pan with cooking spray then sauté half of scallops, stirring, until golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in same manner. Return first batch of scallops to skillet and stir in lime juice and tarragon.

3.Toss pasta in a bowl with half of scallops. Place pasta on parchment paper. Top pasta with remaining scallops and sauce and season with salt and pepper.

4.Tie the parchment like a sack and roast in a moderately hot oven 375°F/190°C/gas mark 5 for 10 minutes. Serve immediately with grated parmesan.

Fisherman's Stew

I spent a rainy Bank Holiday weekend catching up on shopping and menu planning for the week. I find this makes it much easier to track the points that I'm eating. I had this lovely fish stew one evening last week and it was quick and easy to make, delicious and proves that healthy food doesn't have to be boring. Weigh in tonight!

Fisherman's Stew (adapted from WeightWatchers The Complete Kitchen)
(Serves 2)
(5 WW ProPoints Per Serving)

1/2 orange
pinch of saffron
cooking spray
1 yellow pepper, deseeded and sliced
1 garlic clove, sliced
400g can cherry tomatoes
1 tsp caster sugar
125ml veg stock
175g new potatoes, sliced 5mm thick
200g frozen seafood, defrosted
1/2 tsp paprika

Pare three strips of zest from the orange using a vegetable peeler, and squeeze out the juice. Add the saffron to the orange juice and leave to soak.

Heat a large lidded saucepan over a medium heat and spray with cooking spray. Add the pepper and garlic and stir fry for 3 mins.

Add the saffron and orange juice, the cherry tomatoes, caster sugar, stock and new potatoes, plus the pared orange zest. Bring to the boil, cover and simmer for 20 mins or until the potatoes are tender.

Add the seafood mix and simmer for 5-8 mins or until the seafood is piping hot.

Ladle into bowls to serve.

Jamie's 30 Minute Meals: Sticky Pan Fried Scallops, Sweet Chilli Rice, Dressed Greens

I got Jamie's 30 Minute Meals out the library to have a look at the recipes before buying the book and this was the only one I wanted to make! I didn't bother buying the book but copied the recipe and tried it one evening. First things first, it took longer than 30 mins, but I think that has been covered by most national newspapers here! None of the recipes actually take 30 mins. The scallops however, were really tasty and worth doing. The rice was just weird, I think I'd just make normal egg fried rice rather than this steaming stuff, which just made my rice really mushy. Having said that, the sweet chilli on top was a nice addition. The greens were just steamed greens with citrus squeezed over, nothing that I wouldn't normally do. So no it didn't take 30 mins but it was actually quite a tasty meal.

Sticky Pan Fried Scallops, Sweet Chilli Rice, Dressed Greens (adapted from Jamie's 30 minute meals)

(Serves 4)

Rice

One large mug basmati rice
small bunch of spring onions
3 eggs
1 tbsp soy sauce
1tbsp sesame oil
1/2 lemon
small bunch fresh coriander
sweet chilli sauce
Cook the rice according to packet instructions.

Trim and finely slice the spring onions and put into a bowl. Crack in the eggs and add the soy sauce and sesame oil then whisk.

Drain the rice, leaving a bit of the water in the pan. Pour the egg mixture all over the rice, squeeze in the lemon juice and add a pinch of pepper. Put the lid on the pan and turn down to the lowest heat for 3-4 mins.

Scallops

400g scallops
1 lemon
Chinese five spice powder
sesame oil
1 clove garlic
runny honey
2 small knobs butter
small bunch of coriander

Put the scallops in a bowl, drizzle over some oil, season with salt and pepper, finely grate over some lemon zest and dust with five spice powder. Drizzle with the sesame oil and toss together to coat in the flavours.

Heat a large frying pan on the highest heat. Put some oil in a pan and add the scallops. Don't turn the scallops until they've had 2-3 mins or are golden underneath. Quickly turn them over and cook for 30 secs then crush over the garlic clove. Squeeze in the juice of 1/2 lemon and add a drizzle of honey and 2 small knobs of butter. Take off the heat and when melted and sticky put on a plate and sprinkle over the leaves from a small bunch of coriander.

Greens

4 pak choi, halved
200g purple sprouting broccoli
200g asparagus
1/2 lime

Steam the vegetables for about 3-4 mins then take off the heat. Once tender tip on to a plate and drizzle with soy sauce and olive oil. Squeeze over the juice of half a lime.

Fennel and Courgette Risotto with Scallops and Prosciutto

This is seriously one of the best risottos I have ever made or eaten. I grew my enormous fennel bulb as I said in a previous post, and I looked around for fennel recipes, when I found this one I knew I had to try it. I love risotto and scallops and this is the perfect combination. The original recipe didn't have courgette in it, but because I have loads in my garden, I'm still adding them to anything! The addition of courgettes definitely worked in this recipe. The smokiness of the prosciutto also worked really well with the flavour of the scallops and the creaminess of the risotto. So good.



Fennel and Courgette Risotto with Scallops and Prosciutto (adapted from Delicious Magazine September 2007)
(Serves 4)

50g butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 fennel bulbs, heads finely sliced
300g risotto rice
300ml white wine
1.2 litres vegetable stock, hot
1 tbsp olive oil
80g pack prosciutto, cut into thin strips
12 fresh scallops
3 tbsp chopped fresh flat leaf parsley
4 tbsp mascarpone

Melt the butter in a large, deep frying pan over a medium-low heat. Add the onion and cook gently for 8 minutes, until softened. Add the garlic, fennel and courgettes and cook for a further 5 minutes. Add the rice and stir until coated in butter, then add the wine and bubble for 2-3 minutes.

Add the stock, a few ladlefuls at a time, stirring in each addition until absorbed. Keep ladling and stirring until the stock is used up and the rice is al dente but creamy – this will take about 20 minutes at a gentle simmer. Check the seasoning, cover and allow to rest for 2-3 minutes.

Heat the oil in a heavy-based frying pan, then add the prosciutto and fry for 1 minute or until crisp. Remove with tongs and set aside. When the pan is hot, add the white parts of the scallops and season in the pan. Cook for 1 minute each side or until lightly golden, then add the corals and cook for 30 seconds. Remove from the heat. Stir the parsley and mascarpone into the rice.

To serve, divide the risotto between 4 bowls, top with the crispy prosciutto, scallops and their corals, and season with black pepper.

Holiday Cooking

My Mum did the majority of the cooking whilst we were away and my first Mummy cooked meal when I got home was this ginger prawn, scallop and courgette risotto, which she made up one day when she had prawns that needed eating. I have to say it was really delicious and we all had second helpings. The ginger came through, but wasn't too strong and overpowering, this is definitely one for the folder.

This is a side dish I made, it's a potato and courgette gratin with cheddar cheese on top. That was also delicious, with the crispy potatoes on top and the creamy potato and courgette underneath. It made a fantastic accompaniment to the meat we had.

Potato and Courgette Gratin

(Serves 4)

3 medium courgettes, sliced

3 medium potatoes, sliced

1 small tub of double cream

handful of cheese, grated

2 cloves of garlic, sliced

Layer some of the potatoes in the bottom of an oven proof dish, then layer the courgettes on top, scatter some of the garlic on top of this. Then repeat the layers until you have filled the dish up. Pour the cream over the dish and scatter the cheese on top.

Bake in the oven at 200C for about 45 mins to 1 hour.

Spaghetti Squash masquerading as Pasta with Prawns, Scallops and Cream Sauce

Over the summer I grew some spaghetti squash, I have only ever eaten this vegetable simply done as a side dish with a little butter and some salt and pepper. I had however read somewhere that it can be used as a substitute for pasta so I asked my friends on the cooking community at LiveJournal to see if it was true, and they confirmed that it was. I tried it out and came up with prawns and scallops in a cream sauce.



This is how it came out, I added a handful of mange tout to the dish, to add some crunch. It was delicious and worked perfectly as a dish, you could probably use pretty much any pasta sauce with this and it would work. It left me feeling full but not with the over full feeling I often get with pasta.

Spaghetti Squash as Pasta with Prawns, Scallops and Cream Sauce
(Serves 1)

1 small spaghetti squash
handful of raw prawns, deshelled
4 scallops
1 tsp old bay seasoning
handful of mange tout
2 tbsp creme fraiche
couple of squeezes of lemon juice
grated Parmesan

Put the prawns and scallops in a Ziploc bag with the old bay seasoning and shake so that the fish is coated. Leave to marinate for up to 24hrs.

Preheat the oven to 200C.

Prick holes in the spaghetti squash with a fork and bake the squash in the oven for about 40-50 mins, until it feels soft.

About 10 mins before the spaghetti squash is ready heat a frying pan with a little oil. Saute the prawns and scallops for about 5 mins, until the scallops are cooked and the prawns have turned pink. Add in the mange tout about 2 mins into cooking the scallops and prawns.

Add a couple of squeezes of lemon juice to the pan and the creme fraiche. Stir until combined and the creme friache has heated through.

Take the seeds out of the spaghetti squash when it has cooked and scrape out the insides into a pasta bowl. Cover with the fish and creme fraiche mixture, and grate some parmesan over the top.

Serve with garlic bread and a side salad.

Menu Plan Monday

I had a really good day yesterday. I met a friend just before lunch and we went to Alexandra Palace Farmers Market for a wander. There is a fantastic range of stalls at this farmers market, from Moroccan to Portuguese to local meat and vegetable producers, and it is much bigger than either the Walthamstow or the Islington Farmer's Markets. We had a delicious white chocolate and strawberry muffin from one stall and I bought some samphire from the fish stall. We then went to a north African restaurant in Crouch End and I had a really delicious falafel and hummus wrap which came with chips and a pickled salad, and was really delicious. I don't have much experience of North African cuisine, but this was a really good taste.



I am still doing battle with the ever growing pile of courgettes from my garden. I made some ratatouille yesterday and still I picked more! I found this recipe for Squid Ink Pasta with Zucchini just by doing a google search, and it worked really well. I am not a huge of pasta and veg with no real sauce, but this one I really liked.

After no Menu Plan Monday last week, this week was more of a struggle than usual! I'm not sure where I'm going to shoe-horn in courgette this week but I'm sure I'll find a way! My Parents have gone on holiday for two weeks so my Mum cleared out her fridge into my fridge, along with all the produce from her garden. So I spent last night blanching and refreshing lots of green beans, runner beans and spinach to freeze and keep me going through the winter. I still have a load of apples, plums and green gages to sort out, but that can wait until Wednesday! I have ordered a preserving kit, so hopefully I'll be making some chutneys this year.

Sunday
Lunch: Out with a Friend for a North African Lunch
Dinner: Maple and Apple Pork, Garlic Mash, Veg

Monday
Lunch: Spanish Rice, Salad
Dinner: Thai Fishcakes with Noodles and Stir Fry Veg

Tuesday
Lunch: Pasta Salad with Mushrooms, Green Beans and Pesto
Dinner: Spicy Salmon with Lentils

Wednesday
Lunch: Mushroom and Cheese Omelette, Salad
Dinner: Sausage with Wine Gravy, Sweet Potato Mash

Thursday
Lunch: Spinach and Ricotta Lasagne, Salad
Dinner: Pasta with Parma Ham, Peas and Lemon

Friday
Lunch: Salad with Cheese, Ham etc
Dinner: Oven Baked Mushroom and Thyme Risotto, Salad

Saturday
Lunch:
Dinner: Daring Cooks

Squid Ink Pasta with Old Bay Seasoned Prawns and Scallops

I made an amazing and tasty pasta dish last week, that I just have to share with you. I had some squid ink pasta in my cupboard that my sister bought me for Christmas, and some Old Bay seasoning that I bought from New York back in February that I had been itching to try. So I came up with this Squid Ink Pasta with Alfredo sauce, with Old Bay Seasoned Scallops and Prawns.



I used this recipe from Taste My Plate for the idea and the Alfredo sauce, it came from Presto Pasta Nights. It was much simpler than any of the other recipes I looked at and used cream, which I had loads of and really needed to finish off. I didn't have any spring onions so I left them out.

Squid Ink Spaghetti Alfredo
(Serves 2)

6ish scallops
8ish uncooked prawns
200g Squid Ink Spaghetti
1 cup double cream
4 garlic cloves (crushed)
4 tbsp unsalted butter
2 tbsp olive oil
1/4 cup grated Parmesan
Salt and pepper to taste

Cook the pasta according to packet instructions.

Melt butter in a saucepan, add 1/4 of the crushed garlic and the spring onion. Saute for a minute, but be careful not to allow the garlic to burn. Keep stirring.
Pour in the double cream and allow to bubble slightly. Once starting to bubble turn down the heat and add the Parmesan. Stir until cheese has melted. Stir in salt and pepper to taste. Cover and set aside.

For the prawns and scallops I put them in a ziplock bag with the Old Bay seasoning and left them overnight to marinade. Then I put some oil in a frying pan and sauteed the scallops for about 4 mins each side and the prawns for about 2 mins each side.

When the pasta is cooked add the spaghetti to the sauce and coat well. Then top with the prawns and scallops. This has an amazing smokey and cheesey flavour.