SIZZLING SCALLOPS on the Kadai

This is tasty and very quick to make.

INGREDIENTS
3 whole scallops with roe per person
Olive Oil
½ red chilli finely sliced

HOW
Prepare the scallops – leaving the roe intact.
Heat the Skillets over Kadai - perhaps to the edge of the Kadai grills to ensure an even medium, not too hot a heat.
Brush the inside of the Skillet with olive oil.
Add the chilli and allow it to infuse the oil – be careful not to burn chilli.
Add the scallops, searing for approx. 2 mins. on each side – be aware they can easily overcook.

SERVING SUGGESTION
A nice dry white wine. Co-op just down the road has a good selection.

SEAFOOD PAELLA on the Kadai

Should serve 6 people, but really depends on how much you love this.

INGREDIENTS
2 tbsp olive oil
1 large onion - sliced
2 garlic cloves - finely chopped
120g chorizo - sliced
1 ½ tsp turmeric
450g long grain rice
1 ½ litre fish or chicken stock
300g frozen peas
600g assorted mixed seafood

HOW
Heat the oil in the Kadai Paella Pan and cook the onion until soft and golden.
Add the chorizo and cook for a few minutes.
Stir in the turmeric, garlic and rice and stir until coated with the oils.
Pour in the stock and bring to the boil.
Simmer for 15 – 20 mins.
Add peas and cook for a further 3 mins.
Add seafood and serve with lemon wedges when heated through.

SERVING SUGGESTION
Crusty bread and a green salad, served with Prosecco or if you're feeling decadent, Champagne.