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Maille Seafood Mezze

Maille Seafood Mezze

Fish, Main, Main Course, Occasion, Side, Starter -

A luscious spring table of seafood, perfect for those sunny summer afternoons, to start off the evening with a gorgeous aperitif. In this recipe you can use any type of seafood you like.   

Ingredients

  • 6 extra large tiger prawn
  • 100 grams small tiger prawns
  • 8 scallops
  • 100 grams samphire
  • 1/2 baguette
  • 4 tablespoons olive oil
  • 1/2 teaspoon chilli flakes
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons butter
  • 4 tablespoons Maille Mustard with Rosé Côtes de Provence

Preparation

For the XL tiger prawns:

  1. Peel the prawns and add to a pan with 2 tablespoons of the olive oil and place on medium heat, colour on both sides, add 1 Tablespoon of the Maille rose wine mustard, place in a serving dish and sprinkle with the parsley.

 

For the small prawns:

  1. Peel the prawns and add to a pan with 2 tablespoons of the olive oil and place on medium heat, colour on both sides, add 1 Tablespoon of the Maille rose wine mustard, place in a serving dish and sprinkle with the chilli flakes.

 

For the scallops:

  1. In a shallow pan place 1 tablespoon butter and melt on medium heat, when the butter starts to sizzle add the scallops without stirring for 1 minute, turn over and colour the other side for a further minute, add the mustard, white wine and stir well, once incorporated place on a serving dish.

 

For the samphire: 

  1. Scorch the samphire in boiling water for 1 minute, strain and place on a serving dish

 

For the baguette:

  1. Slice the baguette thinly add to a hot pan with the remaining butter, toast each side in the pan
  2. Serve all plates together and enjoy under the sun.