Summer Seafood Sizzler

Summer Seafood Sizzler


byPaul Carroll owner of Ghan House

of Carlingford, Co Louth

Summer Seafood Sizzler prepared by Ghan House Head Chef Stephane le Sourne. Paul Carroll is a host among hosts. On arrival at his wonderful Ghan Hous Read More
Prep Time

25 Minutes

Cooking Time

50 Minutes


1-2 People


Crab, macaroni cheese pan-fried Castletownbere scallops caviar of apple jelly:

Macaroni and crab cheese:

  • ½ pint of cream
  • 2oz Worcestershire sauce
  • 2oz red wine vinegar
  • 8oz cream cheese
  • 6oz fontina cheese
  • 8oz mascarpone
  • 1 banana shallot
  • 1lb elbow macaroni pasta
  • 1lb crab meat


Pull off the coral-coloured roe and discard if you like.
Remove the muscle that attaches the scallop to the shell.

Caviar of apple jelly:

  • 1 litre of pressed apple juice
  • 10 gr of Agar Agar


Macaroni and crab cheese:

In a saucepan, melt the butter and cook the shallot.

Add the cream, Worcestershire sauce , red wine vinegar, cream cheese and mascarpone until almost boiling.

Mix in fontina cheese, crab meat and cooked pasta.

Cover with breadcrumbs.

Bake in the oven at 180ºC until crispy.

Caviar of apple jelly:

Bring apple juice to the boil.

Add your Agar Agar.

Bring to the boil again, allow to set.

Place into your blender and pulp until small fine bits.


Heat a frying pan with a drizzle of oil until hot.

Season your scallops and arrange them in the pan.

Cook for about 1 minute then turn and cook for 30 seconds more.

Tip: Cooking scallops requires a hot pan and sear rather than steam. Season well

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