When we´re Up the Mountain, we enjoy fresh fish from the coast several times a week from Fish Man. When we´re in England we are based on the south coast, so benefit from a wonderful local fishmonger or a trip to The Stade (the fisherman´s beach) in nearby Hastings where we can choose from an incredible range of fresh fish.
Recently (before heading back to Spain) we treated ourselves to some fresh scallops with their roe and decided to cook them Gambas Pil Pil style with plenty of fresh crusty bread to mop up those delicious spicy, garlicky juices.
Normally I´d cook this in a terracotta bowl which goes onto the stove top but foolishly hadn´t taken any to England with me. No problem, I used a small frying pan!
Ingredients to serve 2 people
- About 4 – 6 tablespoons of olive oil
- 4 fat cloves of garlic peeled and thinly sliced
- 1 or 2 dried birds eye chillies
- About a level teaspoon of hot pimentón (or chilli powder)
- Sea salt
- 6-8 fresh scallops
Put all the ingredients except the scallops into a pan and start on a gentle heat “poaching” the garlic for 2-3 minutes. Now turn it up and when it starts to sizzle, gently drop in the scallops and cook for a further 1-2 minutes until the scallops are cooked through (this will depend on how thick your scallops are).
Serve sizzling hot and be prepared for lots of smacking of lips and licking of fingers.