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Sizzling Seared Scallops - (Makes 2 servings)

Ingredients:

14 oz. potatoes

7 oz. frozen peas

1/2 bunch fresh mint

6 to 8 raw king scallops, trimmed

1 3/4 oz. fir, black pudding

1.  Wash the potatoes, chop into 1 1/4 inch chunks and cook in a pan of boiling salted water for 12 minutes, or until tender, adding the peas for the last 3 minutes.

2.  Meanwhile, finely chop most of the mint leaves and put aside.

3.  Place a non-stick frying on a medium-high heat.  Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop out the leaves onto a plate, leaving the oil behind.

4. Season the scallops with sea salt and black pepper then fry for 2 minutes on each side, or until golden.  Crumble in the black pudding (discarding the skin) so it crisps up alongside.

5.  Drain the peas and potatoes, return to the pan, mash well with the chopped mint and 1 tablespoon of extra-virgin olive oil, taste and adjust seasoning if needed.

6.  Plate up with the scallops and black pudding, drizzle lightly with extra-virgin olive oil, and sprinkle the crispy mint over the top.

Crispy Squid & Mashed Avo - (Makes 2 servings)

Ingredients:

8 oz. squid, gutted & cleaned

2 tablespoons whole-grain flour

1 ripe avocado

2 limes

2 teaspoons hot chili sauce

1.  Pour 1/2 inch olive oil into a large non-stick frying pan on a medium-high heat and leave to get hot - keep an eye on it.  Meanwhile, slice the squid tubes into 1/2 inch rings, then toss all the squid with the flour and a pinch of sea salt and black pepper until well coated.

2.  Halve and pit the avocado, then scoop the flesh into a bowl.  Finely grate in the zest of 1 lime, squeeze in the juice, and mash until smooth.  Taste, adjust seasoning if needed, and divide between two plates.

3.  When the oil is hot, carefully drop a piece of squid into the pan - if it sizzles and turns golden, it's ready.  Piece by piece, gently place the rest of the squid in the hot oil and cook, turning with tongs, until golden all over (work in batches if needed).  Remove to a plate lined with paper towel to drain, then plate up over the avo.

4.  Drizzle over the chili sauce and a little extra-virgin olive oil, and serve with lime wedges.

Seared Sesame Tuna - (Makes 2 servings)

Ingredients:

1 tablespoon white miso paste

2 (5 oz.) tuna steaks, 3/4 inch thick

4 tablespoons raw sesame seeds

8 scallions

5 oz. sugar snap peas

1.  Place a large non-stick frying pan on a medium high heat.

2.  Rub the miso all over the tuna, then pat on the sesame seeds to cover.  Place in the hot pan with 1 tablespoon of olive oil and sear for 1 1/2 minutes on each side, so it's golden on the outside, but blushing in the middle.

3.  Remove to a board to rest.  Wipe out the pan with a ball of paper towel, then return to the heat.

4.  Trim the scallions and slice at an angle the same length as the sugar snaps, tossing both into the hot pan with a few drops of red wine vinegar and a pinch of sea salt for 2 minutes to lightly catch and char.

5.  Slice the sesame tuna and serve on top of the veggies, drizzled with 1 teaspoon of extra-virgin olive oil.

Asian Tuna Steak Salad - (Makes 2 servings)

Ingredients:

7 oz. radishes

2 teaspoons pickled ginger

2 teaspoons reduced-sodium soy sauce

8 oz. frozen edamame

2 (5 oz.) tuna steaks, 3/4 inch thick

1.  Finely chop 2 radishes with the pickled ginger, then dress with the soy sauce, 1 tablespoon extra-virgin olive oil, and 2 teaspoons of water and put aside.  Very finely slice the remaining radishes.

2.  Place the edamame in a non-stick frying pan on high heat, cover with boiling kettle water, boil for 2 minutes, then drain.  Return the pan to a medium-heat.

3.  Rub the tuna with 1 teaspoon of olive oil and a pinch of sea salt and black pepper, then sear for 1 1/2 minutes on each side, so it's blushing in the middle.

4.  Divide the edamame and radishes between plates, half tear the tuna and place on top, then spoon over the pickled ginger mixture, drizzling all the juices around the plate.  Finish with 1 teaspoon extra-virgin olive oil.

Sticky Mango Shrimp - (Makes 2 servings)

Ingredients:

10 oz. large raw shell-on king shrimp

6 cloves garlic

1 teaspoon curry powder

1 tablespoon mango chutney

1 lime

1.  Pull the legs and tails off the shrimp and peel off the shells, leaving the heads on for bonus flavor.  Use a sharp knife to de-vein the shrimp.

2.  Put a large non-stick frying pan on a medium heat.  Peel and very finely slice the garlic, fry with tablespoon of olive oil until crisp, then scoop out and put aside, leaving the garlicky oil behind.

3.  Stir the curry powder into the oil, then add the shrimp.  Fry for 4 minutes, or until the shrimp are cooked through, tossing regularly.  Stir in the mango chutney for 30 seconds, taste, adjust seasoning if needed, then dish up.

4.  Scatter over the crispy garlic, finely grate over half the lime zest, and serve with lime wedges.

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