James Martin serves scallops in a brown shrimp butter with wilted chard.


  • 2 stalks chard

  • 250ml white wine

  • 200g shrimps, uncooked

  • 12 scallops

  • ½ tsp tomato purée

  • 1 onion, sliced

  • small bunch parsley

  • handful celery leaves

  • squeeze lemon juice

  • 2 tbsp vegetable oil

  • 3 tbsp butter

  • 200 g brown shrimps, cooked


  • 1.

    Cut the green leaves of the chard and chop the stalks into ½ cm thick slices. Set aside.

  • 2.

    Bring half the wine to the boil in a heavy-bottomed pan. Add the raw shrimps and the roe from the scallops, cook for 1 minute then drain. Pound to a fine paste using a pestle and mortar, then stir in the tomato puree. Season with black pepper. Set aside.

  • 3.

    Return the empty pan to the heat and add the remaining wine. Bring to the boil then add the chard stalks and the sliced onion. Cook for 2-3 minutes. Add the chard leaves, parsley and celery leaves and cook until wilted down. Squeeze in a little lemon juice.

  • 4.

    Meanwhile, heat the vegetable oil in a non-stick pan and cook the scallops for 2-3 minutes before turning them and seasoning with salt. Add the butter, brown shrimps and the shrimp paste to warm through. Sharpen with a squeeze of lemon juice.

  • 5.

    Serve the scallops on top of the chard, with the buttery cooking juices drizzled over the top.


Recipe reproduced with permission of Good Food Channel.

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