Pan fried Scallops with chilli and rocket salad


  • 8 large or 12 small scallops removed from shells, cleaned and halved
  • olive oil, to cook
  • salt and freshly ground black pepper
  • 1 tsp chopped fresh red chilli
  • 2 large handfuls rocket leaves, rinsed and drained
  • 10-12 cherry tomatoes halved
  • juice of half a lime


  • Heat a heavy based frying over a high heat.
  • Toss the scallops in a bowl with salt, freshly ground black pepper and olive oil before placing into the pan sliced-side down.
  • Cook for about 1 min until golden, then flip them over and sprinkle over the chopped fresh red chilli.
  • Cook for about 1 min more, taking care not to overcook the scallops then squeeze over the juice of the lime.

To serve, remove them from the pan and finish off with the rocket leaves and cherry tomatoes. Serve straight away.

John Dory with capers and chilli


  • 4 John Dory fillets
  • olive oil
  • lime juice
  • sea salt
  • black pepper
  • butter
  • 2 tablespoons of capers
  • 3 tsp chopped fresh red chilli
  • salt and freshly ground black pepper


  • For the John Dory, place the fish fillets into a large shallow dish and drizzle over the oil, lime juice and salt. Leave to marinate for 20 minutes.
  • Heat a frying pan and fry the fillets over a medium heat for one minute on each side. Add the butter to the pan and baste the fish until cooked through.
  • For the garnish combine the capers, red chilli a little olive oil and salt and pepper.

To serve, divide the fish among four serving plates and top with the garnish and a slice of lime and serve with side salad.

Chilli-Seared Salmon with Sweet Pepper Salsa


  • 4 salmon fillets (about 1 inch thick)
  • 2 tablespoons chilli powder
  • pinch of salt
  • pinch of black pepper
  • 2 teaspoons olive oil

Salsa Ingredients

  • 3/4 cup diced red onion
  • 1/2 cup diced yellow pepper
  • 1/2 cup diced red pepper
  • 1/2 cup diced plum tomato
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon minced seeded jalapeno pepper
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cider vinegar
  • 1/4 teaspoon ground cumin
  • pinch of sugar
  • pinch of salt
  • pinch of ground coriander


  • Combine the salsa ingredients in a bowl; stir well. Let stand at least 30 minutes, stirring occasionally.
  • Combine chilli powder, salt, and black pepper; rub evenly over salmon fillets.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add the fillets and cook for 4 minutes on each side or until fish flakes easily when tested with a fork.
  • Serve with salsa.