Scallop, king prawn and lobster fregola

Fregola is a small Sardinian pasta shape that is very similar to cous cous and lends itself to a range of recipes. It can be boiled like normal pasta but I have cooked it here like you would a risotto so a little time and patience is needed but it really is worth the effort.

This recipe uses a mixture of all my favourite seafood and is perfect for a special occasion when a little extra luxury and indulgence is needed. Feel free to add in any extras such as mussels or squid which would also be delicious. I chose to use king prawns that still have the shell on as this adds to the flavour and keeps them beautifully juicy and tender.

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Ingredients- serves 2
200g fregola
1 tbsp olive oil
1 onion- finely chopped
2 garlic cloves- crushed
Half a red chilli- deseeded and finely chopped
6 vine ripened plum tomatoes- skin removed (if you like) and chopped
100ml dry white wine
600ml hot vegetable stock
2 lobster tails- shell removed and cut into bite sized pieces
100g small scallops
100g raw king prawns with shell on
Salt and pepper
Handful of parsley- finely chopped

1. Get going by heating the olive oil over a medium heat in a wide pan- I use one that resembles a paella pan and it heats evenly and the finished dish looks great in it. Cook the onion and garlic together until softened but make sure it does not colour. Pop in the chilli and cook for a further minute or two- a pinch of chilli flakes can also be used if you prefer but only a small pinch is needed.

2. Add in the white wine and simmer until reduced by half before adding the tomatoes. Cook until the tomatoes are starting to break down and release their juices. Stir in the fregola and ensure it is well combined with the onion mixture. Now for the stock and stirring! Add the hot stock little by little and, as you would with a risotto, add the next amount when the previous has been absorbed by the fregola. Fregola should take around half and hour to become tender. Stir from time to time; I also covered the pan to keep the moisture in. Towards the end of cooking, check and adjust seasoning to taste.

3. Next up goes the seafood and this could not be more simple. All you need to do is add the lobster tail meat, scallops and king prawns on top of the fregola, cover the pan and steam for a few minutes until the prawns and lobster are cooked through and the scallops are tender. Finish with a sprinkling of parsley and serve immediately.

Scallop, king prawn and lobster fregola- an impressive meal for many occasions!

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Seared scallop, king prawn and crab linguine

This scallop, prawn and crab linguine is a celebration of seafood. I have paired it with the lightness of creme fraiche, the tang of lemon and the freshness of parsley to lift the dish to dizzy heights. A hint of red chilli also works well here if you like to add an extra layer of flavour. The sauce should lightly coat each strand of pasta; if you find it is a bit too thick then add a splash of the pasta water to loosen it slightly.

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Ingredients- serves 4
300g linguine
Knob of unsalted butter
300g raw king prawns- peeled and deveined
300g scallops- cleaned
Pot of white crab meat
1 clove of garlic
1 small red chilli- deseeded and finely chopped (optional)
100ml white wine
2-3 tbsp creme fraiche (I used light creme fraiche)
Lemon
Handful of fresh flatleaf parsley- finely chopped

1. Start off by boiling a large pan of water and cook the linguine according to the packet instructions; drain when al dente. As the pasta starts off then get going on the sauce as this is relatively quick.

2. Take a nonstick frying pan and heat the knob of butter over a medium heat. Sear the scallops for approximately 3 minutes on each side until golden, remove from the pan and set aside. Cover with foil. The scallops I used were large and I then cut them across so give two discs so it was easier to toss through the pasta.

3. Add a glug of oil to the pan and fry off the garlic and chilli (if using) for a minute or two. Pour in the wine and cook until reduced by half. Lower the heat and add the creme fraiche, a good squeeze of lemon juice and the prawn and crab. Simmer until the prawns are cooked through and a beautiful blush pink. Just before this, add the scallops back into the pan. Before serving sprinkle through some parsley and toss the scallop sauce through the pasta.

Seared scallop, prawn and crab linguine- simple, fresh and decadent!