SEARED SCALLOPS WITH MUSSELS, CLAMS & CRAB BISQUE

I spent many childhood holidays by the sea in Cornwall. We used to collect mussels and my father would drive to Port Isaac in his beloved Bentley to choose crabs and scallops from the fishing boats.

Serves 4

For the bisque

50g (1¾oz) unsalted butter 1 onion, chopped

Salt and pepper

200g (7oz) cooked white and brown crab meat

50ml (2fl oz) white wine

1tsp peeled and finely chopped fresh root ginger

300ml (10fl oz) fish stock

100g (3½oz) fresh tomatoes, chopped

50ml (2fl oz) single cream

10g (¼oz) tarragon, leaves finely chopped

For the shellfish

50g (2oz) butter

½tbsp olive oil

12 medium-sized fresh scallops 100ml (3½fl oz) white wine 12 fresh mussels

12 fresh clams

2 garlic cloves, peeled

50g (1¾oz) samphire, to garnish (optional)

For the bisque, melt the butter in a pan over a medium heat. Add the onion, then season and cook for 6 minutes until the onion is soft but not coloured. Add the crab meat, wine, ginger, stock and tomatoes, and simmer gently for 18 minutes until the tomatoes are soft. Remove the pan from the heat and purée the bisque in a blender, then stir in the cream and tarragon.

For the shellfish, heat the butter and oil in a frying pan over a high heat. Add the scallops and sear for 2 minutes on each side until golden brown. Meanwhile, pour the wine into a small pan and add the mussels, clams and garlic. Cover and cook over a high heat for 4 minutes until all the shells open up, adding the samphire (if using) a minute before the end. Remove both pans from the heat and discard any shells that remain closed.

Reheat the crab bisque in a pan over a low-medium heat, taking care not to let it boil or it may split. Divide the scallops, mussels and clams between 4 shallow bowls, then spoon the bisque around them. Garnish with the samphire (if using), then serve.