The Sea And Me

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 Keeping My Mind. I’ve been out at sea for the past 15 years now; it’s all I do. I wait for the tide to rise high enough to get the boat out of the Scottish harbour, travel five miles out into the North Sea (the most treacherous sea in the world), and then drop my anchor and grab about three hours of sleep. Of course, I check the weather beforehand, and as much as I try to be careful, the weather can change on a whim. I wish I didn’t have to sleep, but everyone knows that’s impossible. It can be even more dangerous when you’re asleep, not just because the weather can change suddenly, but also because fishing trawlers have a nasty habit of catching fire. There’s a mountain of electrical cabling mixed with a fuel tank containing 2000 litres of diesel, plus other hazards that I won’t bore you with being on board. This is a video I took not long ago, it was of a trawler on fire close to me. So yes, it is the most dangerous job in the world, just one wrong step and it's game over! Yet,...
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Creamy Garlic Shellfish Skillet *North Sea Recipe*

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 Scallops, mussels and clams in a silky white wine sauce, simple, elegant, and makes a great starter or main meal for entertaining guests.



This one pan seafood recipe celebrates the best of the ocean. Juicy scallops, tender mussels and sweet clams simmer in a garlic, white wine and cream sauce with herbs and lemon.

It’s quick, classy, and adaptable - make it for a weeknight or a dinner party and everyone will think you’re a pro.

✅ Why This Recipe Works

  • Uses easy to find shellfish anywhere in the world šŸŒ

  • Cooks in one pan in under 20 minutes

  • Creamy garlic white wine sauce = total comfort food

  • Great with pasta, rice, or crusty bread

šŸ›’ Ingredients (Serves 2–3)

Seafood

  • 6 large scallops

  • 300g mussels, cleaned and debearded

  • 200g clams (or any mix of shellfish you like)

  • Optional: a few razor clams, cockles, or whelks

Sauce

  • 2 tbsp butter

  • 2 tbsp olive oil

  • 2 garlic cloves, finely chopped

  • ½ small shallot, finely diced

  • 100ml dry white wine

  • 100ml double cream

  • Juice and zest of ½ lemon

  • Small handful of chopped parsley

  • Salt and black pepper

šŸ”Ŗ Step by Step Instructions

1️⃣ Prep the shellfish

  • Scrub the shells and discard any that are cracked or open and don’t close when tapped.

  • Pat the scallops dry and season lightly.

2️⃣ Sear the scallops

  1. Heat a little oil in a large pan until hot.

  2. Add scallops and sear 1–2 minutes per side until golden.

  3. Remove and set aside, they’ll finish in the sauce later.

3️⃣ Make the sauce

  1. In the same pan, add butter and shallot; cook gently until soft.

  2. Stir in garlic and cook 30 seconds.

  3. Pour in white wine, let it bubble and reduce by half.

  4. Add cream, lemon juice and zest. Stir until smooth and silky.

4️⃣ Cook the shellfish

  • Add mussels and clams to the sauce.

  • Cover and steam for 3–4 minutes, until shells open.

  • Discard any that stay closed.

5️⃣ Finish and serve

  • Return scallops to the pan for 1 minute to warm through.

  • Sprinkle with chopped parsley.

  • Serve with crusty bread, pasta or rice, anything to soak up that gorgeous sauce.

šŸ‹ Optional Add Ons

  • A few prawns or calamari rings for extra texture

  • A splash of saffron for colour and aroma

  • Crumbled crispy pancetta or bacon on top

⭐ Chef’s Tips

  • Don’t overcook shellfish, as soon as they open, they’re done

  • Always use fresh, cold seafood

  • The sauce also works beautifully with white fish or langoustines




šŸ‘‰Buy Shellfish Direct From Our BoatšŸ‘ˆ


Scotland, United Kingdom Scotland, UK

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