Corn Soup, Seared Scallops

Corn Soup, Seared Scallops

Corn soup is one of the most versatile recipes – it can be served warm in the winter months for a comforting supper or chilled in the summer as a refreshing starter or lunch.

Here, corn soup is served chilled with seared scallops, olive oil and thyme – making a most wonderful summer dish! I promise this will be the last scallop dish for at least a short while!

Chilled Corn Soup, Seared Scallops
Serves 4


For the Soup: 4 Ears of Corn (Shucked), 25g Unsalted Butter, 1 Medium Onion (Finely Chopped), 2 Garlic Cloves (Crushed), 1tbsp Olive Oil, 1 Thyme Sprigs, 250ml Vegetable Stock, Sea Salt, Cracked Black Pepper

To Finish: 8 Scallops (Halved Horizontally), Extra Virgin Olive Oil, Thyme Leaves, Sea Salt, Cracked White Pepper


1) Sauté the onion and garlic in the butter in a large pan over a medium heat for 5 minutes. Add the corn and sauté for a further 5 minutes or until lightly golden.

2) Add the thyme sprigs and vegetable stock and simmer for 10 – 15 minutes or until the corn is tender. Season to taste with sea salt and cracked black pepper. Remove from the heat and remove the thyme. Process the soup in a blender until smooth. Pass through a fine sieve into a clean bowl, discarding the pith. Transfer to the fridge until fully chilled (at least 4 hours).

3) When ready to serve, season the scallops with white pepper and sauté over a high heat in a little olive oil for 30 seconds each side – achieving a light seat without overcooking.

4) Spoon the soup into bowls. Top with the scallops, a good drizzle of extra virgin olive oil, some thyme leaves and a little sea salt.


Scallops & Chorizo

Scallops & Chorizo


Oak-Smoked Chorizo Extra Picante is the perfect accompaniment to seared king scallops. Pairing with a little celeriac purée and Bramley apple makes for a glorious canapé or starter and will be sure to impress your guests.

Scallops & Chorizo


Scallops & Chorizo
Makes 6 Canapés or 2 Starters

6 King Scallops (Roe & Skirt Removed)
1/2 Good-Quality Cooking Chorizo Sausage (Cubed)
1/2 Bramley Apple (Sliced into Batons)
1/2 Lemon Juice
1/2 Celeriac (Peeled and Cubed)
1 Pint Milk
Thyme Leaves
Sea Salt
Freshly Cracked White Pepper


1) To make the celeriac purée: Place the cubed celeriac in a saucepan and cover with the milk. Bring to a simmer and simmer for 15 minutes or until tender. Drain the celeriac from the milk, reserving 4 tbsp of milk. Place in a blender and blend with the reserved milk until smooth. Season with salt and white pepper to taste. Set aside or keep warm to serve.

2) Coat the apple batons with the lemon juice, set aside. Fry the cubed chorizo over a medium heat for 5 minutes until slightly crisp and set aside.

3) Season the scallops with a little sea salt and fry over a high heat in a little olive oil. Cook for 1 minute each side to achieve a good sear. Be careful not to overcook.

4) Serve the scallops with the celeriac purée, chorizo, apple and a sprinkling of thyme leaves.


Parmesan and Thyme Muffins

Parmesan and Thyme Muffins


A crisp exterior with a light and fluffy centre – these savoury muffins take only 5 minutes to make and are a great afternoon snack. The exclusion of butter means they are relatively healthy – helping the post-Christmas healthy eating regime!

Whilst parmesan and thyme is delicious, the recipe is not restricted to these additions – please experiment! The recipe can be easily multiplied to make more muffins.

Parmesan and Thyme Muffins
Makes 6


140g Plain Flour
115ml Milk
1/2 tbsp Salt
1/2 tsp Baking Powder
1 tsp Paprika
2 tsp Thyme Leaves
1/2 tsp Ground Black Pepper
50g Grated Parmesan
2 Eggs


1) Pre heat the oven to 200C, line a muffin tin with 6 small muffin cases.

2) Sieve the flour, baking powder, salt, black pepper and paprika into a mixing bowl and stir to combine.

3) In a jug – whisk the milk together with 1 egg. Fold this mixture into the dry ingredients lightly.

4) Reserve 1 tbsp of parmesan and add remainder along with the thyme to the mixture and fold lightly to combine.

5) Spoon the mixture evenly between the muffin cases. Whisk the remaining egg and glaze the top of each muffin. Sprinkle the remaining parmesan over the top of the muffins.

6) Bake in the oven for 20 minutes or until golden brown and cooked through. Transfer to a wire rack to cool a little.

Best enjoyed warm!