If you want to prepare a dish that combines both taste and elegance, you simply cannot go wrong with scallops! Sweet and creamy with a chewy texture, their mild flavour pairs beautifully with a sauce that is rich and buttery. Never cooked this divine shellfish before? Worry not – as top providers of seafood in Malta, we’ve shared a simple recipe and tips on cooking scallops for beginners below.
Chilled butter (3 tablespoons)
Fresh green onion, chopped (1 ½ tablespoons)
Mince white onion,
5-6 large scallops
Fresh parsley, chopped (1 ½ tablespoons)
White wine (60ml)
1. You’ll need a large frying pan for this – preferably one that’s heavy based so that the heat is absorbed and distributed more evenly. Before going onto the next step, begin heating the oven to a temperature of 70°C.
2. Apply some cooking spray onto the surface along with some salt and pepper, and place the scallops in the pan. Allow them to sear for about 5 minutes over medium-high heat, waiting until they are browned. Cook for another 3 minutes, flipping them over with a pair of tongs or cooking pliers. Remove them from the pan, and leave them to warm in the oven.
3. Now for the sauce! Get rid of the brown bits at the bottom of the pan by using a wooden spoon. Add the white wine and the white onion together, allowing them to boil for 5 minutes. Adjust the temperature to a lower heat setting, and begin whisking in the butter gradually, adding one tablespoon at a time. Add salt and pepper to taste, and stir in the green onion and parsley.
4. Serve the scallops with the sauce. Bon appetit!
Bonus tips for cooking scallops:
Always try to buy dry scallops, as they tend to be free of chemical additives. They also have a purer flavour than wet ones and are darker in colour (usually more beige than white).
If you have wet scallops, dry them out before searing by patting the outsides with a paper towel.
Scallops can be kept in the fridge for a maximum of 2 days. Fresh scallops have a sweet, ocean smell; those that go bad will start emitting a strong, fishy odour.
Azzopardi Fisheries: Your one stop shop for seafood in Malta!
Whether you’re cooking scallops or it’s some premium quality mussels you’re after, we’ve got a mouth-watering array of seafood in Malta to tantalise your tastebuds. Head over to our store in St. Paul’s Bay to view our stock in person, or contact us here for more information. If you enjoyed this scallops recipe, have a look at our other blogs for more ideas!
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Around the world, particularly in South East Asia, chefs have devised ways to use giant banana leaves in cooking savoury and sweet foods alike. Banana leaves serve many purposes in the kitchen, from adding flavour to foods cooked inside them, to simply being used as colourful serving plates. A parcel made from banana leaves seals in moisture and flavour and infuses the contents with a subtle, grassy aroma. As leading providers of fish in Malta, our team at Azzopardi Fisheries St. Paul’s Bay shares two popular ways of cooking fish in banana leaves.
Thai grilled/barbecued fish
Imagine opening a leaf packet and an eruption of steam and aromas filling your nostrils. What could possibly be better than fish fillets, coated in spices and herbs, wrapped into a banana leaf package, and grilled over hot charcoal? (That’s a rhetorical question, by the way).
If you’re missing the smell of summer barbeques and want to make the most of a sunny day, invite some people over for some delicious Thai grilled fish. Instead of using tin foil, lay a piece of banana leaf on your grill and cook the fish, veg, potatoes and other food items on top of it. The leaf will first turn bright green, then brown, and once served, will lend your food a lovely subtle flavour.
Thai baked fish
Slathered in a fragrant coconut sauce, wrapped in banana leaves and baked in the oven, you’ll love how tender and delicious this Thai-baked fish will turn out. Nearly any type of fish will work in this recipe, including salmon, cod, and tilapia, and can be served with plain rice, coconut rice or potatoes. Secure the packet with toothpicks, which should be inserted and woven through the leaf, or simply place the packet “seam-side” down to keep it from opening while baking.
Banana leaves dress up the dish by adding an exotic touch, and serve as a beautiful background on which to serve various Asian dishes and platters. If you want to be even fancier, use the leaves to make leaf boats in which you can serve rice, fish, and other food. They also make for a wonderful conversation starter at dinner parties!
Looking for the best fresh fish in Malta?
Are you interested in cooking fish in banana leaves? Come over to our shop in St. Paul’s bay and see our range of seafood with your own eyes! With over 30 years of experience in the industry, we at Azzopardi Fisheries know a thing or two about providing the best fish in Malta!
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Have you found yourself with a bunch of leftover fish you have no idea what to do with? Good news: contrary to popular belief, fish is not a one-time deal. So before you toss any leftovers away, check out our tips on turning leftover fish into veritable hors d’oevres – brought to you by the leading provider of fresh fish in Malta!
Fish cakes (Pulpetti)
Combine cooked flaked fish and mashed potatoes for delicious fish cakes. Adapt the ratio depending on preference and the amount of fish you have; you can choose to go heavier on the potatoes than the fish for something more filling. Then, deep fry them and optionally, add some bread crumbs to help them thicken.
Give that leftover fish new life in the form of a Tex-mex burrito. Mix it with rice and beans, slice some vegetables, chuck in some guacamole, put it all inside a heated tortilla and you’ve got yourself a slice of Mexican paradise.
Fish Soup (Aljotta)
Yummy, chewy bits of fish, inside a rich, garlicky broth… there’s nothing quite like the traditional Maltese aljotta when it comes to heart (and soul) warming food in winter. Tiny pasta is sometimes also added to it for a more filling meal.
Tuna is not the only fish you can incorporate into a salad! Flake the leftover fish onto a yummy salad; quinoa, corn, avocado, beans, seasonal vegetables… the choice of combinations are endless. Top it with a nice dressing and you’ve got yourself a light, healthy meal or side dish.
Make a stray cat’s day
If you can’t be bothered to cook again or don’t want to taste fish two days in a row (really?!), there will always be a furry baby that’ll be more than willing to give you a hand. Leave your leftovers in a bowl outside for the strays and make their day.
There is, however, one important step that you cannot mess up: the reheating step. The first thing to make sure is that if you have to use direct heat to reheat your leftovers, it must be quick and gentle. Do it slowly on low heat, and forget about putting it into the microwave for a quick nuke! Using high heat such as pan-searing a second time or microwaving will only leave your fish dry and the space smelly! Lastly, keep in mind that fish must be used within one or two days of first cooking it.
Reduce waste by using your leftovers wisely!
Looking for a supplier of fresh fish in Malta?
At Azzopardi Fisheries St. Paul’s Bay, we’ve got all your favourite fresh fish in Malta which you can incorporate into a variety of delicious dishes!
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Fishing lore and traditions have been passed down from generation to generation, whether through conversations between grandparents and their grandchildren or among fellow anglers at the pub after a long day out at sea. As long time vendors of fresh fish in Malta, the team at Azzopardi Fisheries have come across their fair share of unusual fishing superstitions – read a few of our favourites below!
1. Throw the first fish you catch back into the ocean
According to this theory, failing to do so will mean that you won’t catch any more fish that day. For an extra boost of good luck, some fishermen even spit on, or kiss the fish before tossing it back into the water!
2. Never, ever whistle when on board
Whistling when on board a ship or any sort of fishing vessel is said to encourage strong winds and bad weather, causing a storm to break out. This belief may have its roots in the centuries-long ban imposed by The Royal Navy, who claim that whistling on board may confuse important commands.
3. Redheads are bad luck…
British and Irish fishermen believe that seeing a redhead on your way to the harbour will bring you nothing but bad luck for the rest of the day – so, rather than take any chances, it’s best to cancel the whole expedition altogether.
4. … and so are bananas!
Among all the fishing superstitions that exist, this is definitely one of the strangest ones (which is saying a lot). It actually goes back to the 1790s, when people believed that sailors started dying at sea because of poisonous insects that hid in bananas on board. Additionally, rotten bananas also caused fresh produce on the ship to go bad, turning any food cargo worthless.
5. Never rename your fishing boat
At least, not without consulting Poseidon, God of the Sea. An ancient boat renaming ceremony dictates that before changing the name of your boat, you must first purge its old name from the Ledger of the Deep, thus also erasing it from Poseidon’s memory. No, we don’t entirely get it either…
6. Say no to Fridays, but yes to Sundays
There are quite a few fishing superstitions out there; however, this one is the most widely known. Christ is believed to have been killed on a Friday, so going out to sea on that day is considered to be a bad omen. Sunday was the day of his resurrection, therefore, it is meant to bring better luck.
When it comes to finding the best fresh fish in Malta, Azzopardi Fisheries has got you covered!
Contact us today for more information about our products, or head over to St. Paul’s Bay to visit our store in person! Our friendly and experienced team will be more than willing to assist you any way they can. Finding quality fresh fish in Malta has never been easier, thanks to Azzopardi Fisheries!
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