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« Garlic, rosemary and chilli almonds | Main | Starting a new life in Singapore »

Jun 24, 2010

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bellini valli

I have read about the elusive samphire:D

Pille

I've never tried samphire, although I saw it sold in Edinburgh. :(
But - I've been to Fishworks - with you, dear Johanna :)

Claudia

That sounds exactly like the dish we should eat for lunch tomorrow. I like samphire, and it's a quite new discovery, I have never even heard about it before. Even my fussy 3-years old ate some after she helped preparing it the other day.

Jeanne @ CookSister!

As your "fellow diner" at the Cadogan Arms, I wholeheartedly agree - I love butter but OMG the amonts they werved up were ridiculous! Plus overly salty... This looks like scallops on samphinre as God intended it :)

Iggy

Ooooooh samphire! So tasty! There's a great fishmongers on Essex Road in Angel that always has a ton of it. Maybe a little expensive, but worth it!

James

This looks delicious, I'll definitely cook it, and thank you very much for the link to the frying tutorial. As a self taught cook I always learn from a little formal training. I'll try stainless pans again.

Iggy I lived in Islington in the 1970s, and am glad to hear that Steve Hatt's fishmongers is still thriving. Such a nice man.

Kenon T.

Awesome recipe! I will definitely try this when I can get my hands on some good ol' samphire.

cathy x.

one of our suppliers sent us a little container of samphire to try a couple of months ago. we blanched it and tossed it through a salad of cherry tomatoes, sliced radish, and a sweet red wine vinegar reduction with a few drops of toasted sesame oil. it was so delicious! i tracked down a nursery that sells plants so now i can grow my own! :D

Myfrenchkitchen

Samphire...! Well, now I've learned something new! I love scallops and it looks delicious with this samphire...so next time at the fishmarket I will be asking for samphire!
Ronelle

City Girl

This is a great post and the recipe looks gorgeous! As a fellow Londoner, I was very interested that they served this dish at The Cadogan Arms too! I think scallops are so hard to beat as a starter, especially cooking for friends, don't you think? I really like them served with lemon and ginger or pancetta and (rustically presented) pea puree. Great blog!
City Girl x

Laetitia

I do also love samphire!! But you're right, it's difficult to find them. Great recipe, a nice combinaison with scallops!

kitchen equipment

The photo is fantastic and makes me want to eat it now! Having said that, I could say the same about the rest of your blog posts. I don't usually 'do' seafood, mainly because it's hard to source good, fresh seafood down here although if I ever happen to come across a provider like yours, I would love to give this recipe a try. Many thanks!

John.

Black Garlic

I've only been introduced to scallops recently and have been really pleased with the results, espeicially with black garlic. I'm going to give it a go. Thanks

Healthy Foods Blog

Impressive! I'm totally amazed on the outcome and to your presentation.

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