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Pan-Fried Scallop on a Bed of Spinach Pasta with Herb Oil

From time to time Hub-UK gets approached by or on behalf of a commercial web site to provide a link. Most requests are turned away but occassionally when they are worthwhile sites, and have something to contribute to the enjoyment of good food, it is a different matter. Just such a site was Tonn Ruairi.

Tonn Ruairi is a small family company based on the Co Down coast in Northern Ireland, specialising in Crab products and other gourmet seafood from the pollution free water of Dundrum Bay. They offer a wide variety of the finest quality seafood, delivered to your door.


For the scallops:
4 Tonn Ruairi scallops
15ml / 1tbsp olive oil
salt and freshly ground black pepper

For the pasta:
125g / 4oz fresh egg tagliatelle
30ml / 2tbsp double cream
50g / 2oz baby spinach
salt and freshly ground black pepper

For the herb oil:
30g / 2tbsp chopped fresh flat leaf parsley
15g / 1tbsp snipped fresh chives
45ml / 3tbsp olive oil
salt and freshly ground black pepper


  • Cook the pasta as per packet instructions.
  • Meanwhile, in a small bowl mix all the herb oil ingredients together and set aside until required.
  • Drain the pasta and return it to the pan over a gentle heat.
  • Stir in the cream and season.
  • Fold in the spinach until wilted.
  • To cook the scallops, heat the oil in a small frying pan.
  • Pan-fry the scallops for 1 - 2 minutes on both sides until cooked through and golden. Season.
  • Serve the pasta in small bowls or clean scallop shells topped with scallops and drizzled with herb oil.

Serves 2