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Chilli and Saffron Spagetti with Scallops and Jurassic Salt

Chilli and Saffron Spagetti with Scallops and Jurassic Salt

An incredible seafood pasta dish from James' cookbook - 'Le Maison Figues'.

Seafood is not the only thing to eat, but when it comes to high quality traditional sea salt, what could be better.

It's possible to get hold of scallops (queen scallops) from near Lulworth Cove, which is also on the Jurassic Coast. If you’ve got these and you’ve got Jurassic Salt, you’ve got something right.

Saffron, despite its reputation, really isn’t that expensive and should be used generously. Its sensual aroma is completely intoxicating. This aroma is so precious that puritan diners may wish to savour their saffron by excluding the latter two spices, this is fine, they should only be used in very small amounts anyway. Recently, I have collected an immense collection of old dried up birds eye chillies on a string; these are perfect for when crushed or dried chillies are required.

This recipe and many more excellent flavours can be found in James' cookbook: Le Maison Figues.

Grab it on Amazon:

Chilli and Saffron Spagetti with Scallops and Jurassic Salt

Serves 2

• 500g Dried Spaghetti,
• 12 King Scallops (this is three each; adjust as required),
• 100g Butter,
• 2 Shallots,
• 1500ml Double Cream,
• 100ml White Wine,
• 1 Medium Tomato,
• Pinch of Saffron threads,
• 2 tsp. Chilli Flakes,
• ¼ tsp. Turmeric,
• 1 Garlic Clove,
• Several pinches of Jurassic Salt.

• Prepare a saucepan of boiling water for the pasta, add a pinch of Jurassic Salt and a dash of olive oil. Add the pasta and boil until al dente.
• Dice the shallots and garlic.
• Cut the tomato into cubes by quartering, removing the cores and cutting small cubes from the outer flesh.
• The scallops should be sliced gently, with a good knife, into thin flat circles.
• In a large frying pan melt half the butter until it is starting to foam, fry the tomato cubes, half the shallots and sear the scallops. Season lightly with Jurassic Salt and chilli flakes.
• When the scallops are white and taking on small marks of cooking remove from the heat into a bowl, they should still be incredibly soft to the bite.
• In the same pan, melt the rest of the butter and fry the rest of the shallots and the garlic.
• Add cream and all the other listed seasonings.
• Adjust the heat of the frying pan accordingly to maintain a steady stream of small bubbles; the sauce will start to thicken as one continues to stir. It should take a strong yellow hue.
• Taste and season, more Jurassic Salt may be needed.
• When the flavour is rich, and the sauce slightly thickened, add the cooked spaghetti and allow in to heat back up. Re-introduce the scallops as well.
• Garnish with pepper and fresh herbs because ALL SEASONING IS ESSENTIAL.

Chilli and Saffron Spagetti with Scallops and Jurassic Salt
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