Dover Sole with Scallops, Prawns and Samphire

Special occasion food should be all about what you love most, shared with the people you love most. And sometimes it’s also about spending time with those loved ones enjoying the occasion and not spending too long in the kitchen preparing the food and being away from your guests. Don’t misunderstand me, I love spending hours and even days preparing a special meal, but this is one for when you don’t want to be in the kitchen for too long.

Dover Sole with Scallops, Prawns and Samphire (1)

Ingredients (per person)

  • 1 small Dover Sole (or other small flat fish)
  • 4 large prawns (peeled and the heads removed but the tails left on to make eating them with your fingers much easier!)
  • 2 scallops
  • About 2 tablespoons of fresh samphire (or use a few stalks of fresh, blanched asparagus chopped into smaller pieces)
  • Olive oil
  • Butter
  • Lemon juice
  • Salt & Pepper

Warm a little olive oil and butter in a large frying pan and heat. When the oil is hot, put the fish in, skin side down and cook for about 2 or 3 minutes until the skin starts to become crispy.

Turn the heat down to medium and turn the fish over. Add the scallops and prawns and cook them on each side for about a minute or two (the prawns will turn pink and the scallops will lose their opacity).

Remove the fish, prawns and scallops to a serving plate (keeping the oil in the pan). Squeeze in a little lemon juice to taste and add the samphire. Stir fry on a high heat for less than a minute, just to heat it through and spoon the samphire and juices over the fish. Season to taste (it probably won’t need much salt) and serve with a small wedge of lemon.

Pour glasses of wine for you and your loved ones and enjoy the moment.


56 thoughts on “Dover Sole with Scallops, Prawns and Samphire

  1. I haven’t enjoyed a sole for the longest time! This is a winner of a meal Tanya.
    I will have to buy sole on my next trip to town.
    Have a beautiful week ahead and hope you are back on track with getting my post notifications.
    🙂 Mandy xo

      1. She was a character! I didn’t much like Julie and Julia and I read that Mrs Childs didn’t think much of the project either! Julia (I like to think we would have been on first name terms) really made “proper2 cooking like this accessible to people who previously had been bought up on a very different diet.

  2. To me this is what eating fish and seafood is all about…a fresh and simple preparation of good ingredients that make an easy and elegant…and very tasty, dish. I’d never heard of samphire, probably because I’ve never lived in a coastal area. It’s so pretty! I want to reach into the photo with a fork and taste this dish. 🙂

    1. Not sure if you got my first response but it was something along the lines of “where there’s a will there’s a way”. Could only connect to the first link for the scallops – but “wow” what a great idea and how very clever! I love mushrooms anyway and a huge grilled mushroom often packs more flavour and texture than a steak, so using them to “make” scallops is genius! Am going to try that second link again later and see if if works.

      1. Didn’t get your first response but this one is AOK 🙂 Glad you liked that scallop linky. There is nothing like an ex-meat eating vegan to be inventive and very creative when it comes to tasty subs ;). Haven’t tried them yet as Far Flung Tassie only gets those giant Oyster Mushies for a very short time (if at all) but I can live in hope 😉

      2. I’ve never seen the giant oyster mushrooms either, but maybe just normal ones would work using the whole thing. It wouldn’t look like a scallop but who cares!

      3. I think that “some” vegans want to replicate shapes and textures and pretend that they are actually eating a scallop equivalent. Me, not so much. I am more happy to eat tasty food that is good for me than need it to be the same shape ;). I must admit, if I used all vegan ingredients (coconut bacon, mushroom “scallops”…) I might need the rest of the bottle of wine to convince me that I was eating something vaguely in the same ball-park as your recipe 😉

  3. We are thoroughly enjoying asparagus at the moment but if we were coastal I am sure samphire would work too. I am really looking forward to trying samphire VERY fresh,

    1. I only recently (last year) got to enjoy samphire for the first time and it really has a lovely fresh, salty, seaside flavour! Mind you, I love asparagus too J

  4. What a lovely, classic way of preparing beautiful ingredients Tanya. I keep hearing about samphire, but have yet to try it… living inland probably doesn’t help! Will have to keep an eye out at the markets all the same.

  5. I do like a scallp. Also loved the Sweet Potato Gratin recipe in your previous post. I had spotted the Ottolenghi version when you “forced” me to buy the books previously! Saw this whilst you don’t often do sweet recipes, you are in England during strawberry season this year and I did think that at least a couple of the recipes sounded like ones you would try. L x

  6. Gorgeous! It’s not easy to find samphire here, but that would be far better than asparagus if I could have it! A lovely, lovely dish. 😀

  7. You know, I believe this is the second recipe tonight that has samphire in it and it is absolutely the first time in my life I’ve heard of this! How exciting to discover a new ingredient and this looks like the best easy recipe to try it with!

  8. Been browsing through your blog today and yum – this is definitely one of my favourites so far. I ‘m not much of a cook, so I doubt I could pull it off, but I’d love to taste it, that’s for sure ;).

  9. I love eating shrimp with my fingers too… Don’t get a fright… I am going to unfollow and refollow you .. so your pages get to my email! c

  10. Mmmmh, it looks very yummy indeed! 🙂 We love Samphire, it so salty-summery-crunchy and the best match for fish, butter at this time of the year.
    Greetings from Cley next the Sea

  11. Lovely dish.. I like to eat scallops and prawns… It looks yummy
    I will cook this recipe for my special ones. Thanks for this recipe

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