- Avg size
- Allergen
Cooking Instructions Prepare the potatoes: Preheat your oven to 180°C. Spread the potatoes onto a baking tray, season with salt and pepper and roast for 20 minutes, giving the tray a shake halfway through. Pan-fry the seafood: Season the cod and scallop lightly with salt and pepper. Heat a non-stick frying pan over a medium heat with a splash of oil. Add the cod and scallop and gently fry for 1–2 minutes until lightly golden. Add a knob of butter and baste for a further 30 seconds. Roast the cod: Remove the cod from the pan and transfer to a baking tray. Place in the oven for 8–10 minutes, or until cooked through and piping hot. Finish the scallop: Top the scallop with the hazelnut crumb and place on the baking tray alongside the cod for the final 3 minutes of cooking, until piping hot throughout. Prepare the vegetables: Add the samphire and caper dressing to the potatoes for the final couple of minutes of cooking, allowing everything to warm through. Heat the purée: Transfer the cauliflower and Parmesan purée to a small saucepan and warm very gently over a low heat, stirring continuously until piping hot. Plate and serve: Divide the warm purée between two serving plates. Arrange the roast cod alongside, followed by the hazelnut-crusted scallop. Serve the potatoes and samphire on the side. Enjoy your restaurant-quality seafood dinner at home!
Keep refrigerated.
Product Info
- Avg size
- Allergen
Cooking
Cooking Instructions Prepare the potatoes: Preheat your oven to 180°C. Spread the potatoes onto a baking tray, season with salt and pepper and roast for 20 minutes, giving the tray a shake halfway through. Pan-fry the seafood: Season the cod and scallop lightly with salt and pepper. Heat a non-stick frying pan over a medium heat with a splash of oil. Add the cod and scallop and gently fry for 1–2 minutes until lightly golden. Add a knob of butter and baste for a further 30 seconds. Roast the cod: Remove the cod from the pan and transfer to a baking tray. Place in the oven for 8–10 minutes, or until cooked through and piping hot. Finish the scallop: Top the scallop with the hazelnut crumb and place on the baking tray alongside the cod for the final 3 minutes of cooking, until piping hot throughout. Prepare the vegetables: Add the samphire and caper dressing to the potatoes for the final couple of minutes of cooking, allowing everything to warm through. Heat the purée: Transfer the cauliflower and Parmesan purée to a small saucepan and warm very gently over a low heat, stirring continuously until piping hot. Plate and serve: Divide the warm purée between two serving plates. Arrange the roast cod alongside, followed by the hazelnut-crusted scallop. Serve the potatoes and samphire on the side. Enjoy your restaurant-quality seafood dinner at home!
Storage
Keep refrigerated.
