Due to the likes and dislikes of my children, I sometimes struggle to come up with new meal ideas that we will all enjoy. And I don’t particularly wish to eat the same tried and trusted recipes, week in, week out. So I decided to experiment with making 2 variants on the same meal, either scallops or chicken with tagliatelle. The scallops were for son1 and me, whilst son2 who is very unadventurous could have chicken, oblivious to the fact that his had been cooked alongside the scallops.
Ingredients (serves 3)
1 200g packet frozen scallops
1 chicken breast
2 cloves of garlic
2 tbsp olive oil
75ml chicken stock
150g frozen peas
salt and pepper
Defrost the scallops.
Defrost the chicken stock in a jug.
Squeeze garlic through garlic press.
Cut the chicken into small pieces.
Squeeze the juice from the lemon.
Add lemon juice to the jug of stock.
Bring a large saucepan of water to the boil.
Gently heat 1 tbsp of the olive oil in a wok.
Add chicken to wok.
Add tagliatelle to saucepan and cook for about 10 minutes.
Meanwhile gently heat other tbsp of olive oil in large frying pan.
Add garlic to frying pan.
After 1 minute, tip lemon juice and stock mixture over garlic.
Season sauce with salt and pepper.
Once chicken is almost cooked through, add scallops to chicken.
Turn scallops over after approx 3 minutes.
After approx another 3 minutes, tip sauce over chicken and scallops.
Add peas and cook briefly until peas are hot.
Drain tagliatelle and stir into wok.
Serve and enjoy, ensuring scallops are not on plate of anyone who doesn’t want.
Both boys gave me the thumbs up, so a good result.
Obviously this could be cooked with either chicken or scallops only. But I’d love to hear what recipes you cook multiple variants on.