Chilled scallop canapés with smoked paprika, seaweed-butter and lime

These sound fancy but they were quite easy to put together and can be made in advance, so they’re easy to serve if you’re having a party.


Get about one scallop per guest (or two if you want to make it a more substantial dish than just a canapé).


I love scallops. My dad was a scallop diver so they’ve never been far away from my consciousness.


Shell and lightly clean them.

Separate the coral. You can cook them at the same time as the white flesh and eat them when you like but don’t include them in the canapé itself.

Put the white flesh into the freezer for about 40 minutes. This will allow it to firm up.


Remove then slice horizontally, so that each scallop produces two or more thin discs of tender flesh.

Dry each piece with a paper towel.


Season both sides with a little salt and some paprika (smoked paprika if you can get it).

Heat some olive oil in a pan on relatively high heat.

Add the scallops and coral (in batches if you have a large amount).


Cook for about 40-50 seconds on one side (or at least until that side starts to brown – as in the above image) then turn over. Cook for about 30-40 seconds on the other side, or again until it starts to brown.

Remove the scallops from the pan and allow to cool to room temperature. Put them in the fridge.


Add a dash of soy sauce, a dash of mirin and half a teaspoon of honey to the pan. Stir and bring to the boil, then take off the heat and pour the sauce into a small dipping bowl.


When the time comes spread some seaweed butter onto a ritz cracker, or better still some miniature blini. Top with a slice of scallop and if you’re serving immediately pour a little of the dipping sauce over the scallop and garnish with a tiny sliver of lime peel. TINY. 


If you’re not serving the canapés immediately save the dipping sauce until right before you serve, cover the canapés and keep them in the fridge.

You can just eat the cooked coral on its own (I did; and I felt no guilt) or you can serve them separately with toothpicks and the dipping sauce.

The fresher the scallops, the better.


And naturally this goes very well with a martini. It’s an exquisite snack for even the most esteemed of guests.

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Egyptian Duqqah to accompany a martini

Ground nuts, herbs and spices served with bread and some good quality oil.  

 I was born in a town in Scotland called Alexandria. It subsequently says Alexandria as my place of birth in my passport, which in turn has led to some interesting questioning by customs and security personnel at various airports I’ve visited in the Middle East.

“Are you Egyptian?”

“I will be whatever you want me to be, so long as you let me past your security desk and into your beautiful country that I have not yet had the chance to see yet thank you.”

I’ve always been drawn to Egypt, old and new. It’s such a fascinating country and while it faces many troubles today I can’t help think that it has faced worse in the past and should therefore be able to cope in the long-run (Inshallah). Whether or not you’re a fan of President Abdel Fattah al-Sisi I wish him all the best luck in doing the right thing for the country.

Anyway, I digress. I am delighted to include Egypt in my blog with a contribution to the martini world.

  
Here is some Duqqah (دقة).

As a linguistic side note it is also spelt Dukka or Duqqa, although I have always preferred using the ta-marbutah ة and the correct transliteration of the letter ق – just to be absolutely clear!

However you spell it, the name comes from the Arabic verb ‘to pound’ and contains a coarsely ground selection of nuts (usually hazelnuts but also pistachios, almonds and cashews), sesame seeds and a selection of herbs and spices such as coriander seeds, chilli and/or cumin for example, although this can all be varied to taste.  

To eat it dip some bread into some good quality olive oil then dip it into the duqqah mixture to coat it.

For my recipe I lacked hazelnuts, so I made it as follows:

  • 8 pistachio nuts
  • 1 teaspoon black sesame seeds
  • 4 peanuts
  • Pinch of sunflower seeds
  • Pinch of flaked almonds
  • Pinch of cumin seeds
  • Pinch of sea salt
  • Smidgen of pepper
  • Pinch of chilli powder
  • Pinch of turmeric

  
I roughly ground it with a mortar and pestle (but not too much) then served it with pitta bread and a small dish of extra virgin olive oil.

  
This serves two people.

However you can alter the quantities and the ingredients to suit your taste. The varieties are as numerous as Cairo traffic violations. You can even buy it in some supermarkets.

  
And if you were wondering about martinis… the answer is “yes”.

Of course it will go with a martini. However, by eating it, somewhat messily, with ones hands and oily bread, this isn’t perhaps the most elegant martini accompaniment. Save it for when you’re having a drink with more intimate company, not a first martini date. Don’t be deterred though, it’s tasty and interesting with a bit of bite.