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.
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.
Mixed Tonn Ruairi Seafood (Prawns, Scallops
and Crab meat) defrosted if frozen
1 litre water
1 litre milk
100 gm grated cheese (cheddar, fresh Parmesan,
1 onion, diced finely
2 cloves garlic, crushed
1 glass Riesling or Semillon
pinch sea salt and white pepper
1 tbsp olive oil
2 sticks celery, finely sliced
1/3 bunch spring onions, finely sliced
1 tbsp chopped fresh herbs (tarragon, parsely,
dill etc to your taste)
a pot bring 1 litre of water to a simmer. Season
with a glass of white wine, sea salt & half
poach the scallops. Remove and cool in cold
water. Drain. (remember cook until just done.)
milk to seafood stock and thicken as per bechamel
a heavy-based frying pan, sauté, without
colouring, the onions garlic and celery in olive
seafood and then add enough Mornay sauce to
gently through, add seasoning if necessary and
half of the grated cheese.
in the spring onions.
into a casserole dish, sprinkle with remaining
cheese and bake in the oven at 200°C until
the top is golden brown – approximately 30 minutes.
with fresh herbs and serve.
pile into cleaned scallop shells and bake -
this will only take about 10 - 15 mins.
sauce is too thick add a splash of milk or white
wine. A good slurp of cream will add another creamy
texture (you probably have gathered by now that
this is not a recipe approved by the Heart Foundation!).
5 - 6