Grainne Joughin has been busy in the kitchen all through the lockdown period, creating a range of simple-to-follow recipes that she shares on her ’Cook With G’ Facebook page and YouTube channel.

We’re just coming to the end of the Manx scallop season now and it’s just been great to get such fresh, local seafood.

I truly hope it can continue this way. It would be wonderful if residents and restaurants could supply more local seafood. We are an island after all!

A big thanks to Kermelly Seafood of Ramsey for sending me their wonderful produce! There’s still time to get your hands on the last of the scallops so be sure to drop them a message on Facebook.

There’s also loads of help and videos online which will hold your hand if you’ve never prepped scallops before.

If I can do it, you can!

As a Peel girl it was such a nice feeling, cooking scallops fresh off the boats and, as long as the scallops are responsibly sourced and fished sustainably, then I’m in!

This recipe is super tasty.

I stole it from a friend and it totally changed my opinion of scallops, having not had much experience in cooking or eating them before.

The cauliflower puree is creamy and delicious whilst the bacon gives you little pops of salty goodness and complement the rich scallop beautifully!

They’re kind of the fillet steak of the shellfish world I think, really rich, soft and meaty. So have a try!

I have had so many lovely comments from Manx people in lockdown who have taken the plunge and had a go, which is exactly what I had hoped for.

I plan to continue making videos for now and see where it takes me, or perhaps until normal life takes over again. ’Cook with G’ has been great and I just want to give a big fat thanks to the Harbour Lights Group for supporting in my faffing around the kitchen project!

You can cook along with my video which shows you how it’s done, at Facebook.com/cookwithgrainne

Manx king scallops with

cauliflower purée

You’ll need six to eight king scallops, prepped and cleaned. Go on, you can do it. Just don’t use your best knife.

One small cauliflower

One large garlic clove

125 grams Manx salted butter

50ml Manx double cream

100ml Manx milk

Four rashers Manx bacon

Four tablespoons of frozen or fresh peas

A sprig of fresh thyme

The zest of half a fresh lemon

Method

In a pan melt your butter gently along with your clove of garlic. Slice into it so it can release the flavour!

Cut up your cauli into even, smallish pieces and add to the melted butter. Let them get coated in the butter for a minute or so but don’t let it get any colour.

Cover now with the milk and cream and cook until very tender but don’t let it go mushy! Leave to cool for 10 minutes.

Strain out your milky mixture into a jug and take out the garlic clove.

Pop your cauli into a food processor and get blitzing! Add another small knob of butter now and some seasoning. It takes a few minutes to get creamy. If it seems dry then add a little of the creamy liquid but go steady.

Taste as you go to check your seasoning is right. Set aside and keep warm.

Whilst you’re making your purée you can get frying your bacon too. Chop your rashers up into smallish pieces and cook until nice and crispy. Cook it in the same pan you will cook your scallops in.

Remove your bacon from the pan and place on a piece of paper towel but leave that precious bacon fat in the pan, as you’ll need this to cook your scallops.

When you’re ready put your pan back on a medium heat and add a small knob of butter to the pan as well. Don’t let her burn.

Pat your scallops dry with a paper towel and season up with salt and pepper.

Gently place your king scallops into the sizzling pan. They should take two to three minutes to cook through on each side depending on their size.

You want a nice golden colour on the outside and soft in the middle, a bit like cooking a steak.

Right at the end you want to add your bacon, all your peas, lemon zest and sprinkle in the thyme.

Cook for a further two minutes or so and you’re done!

Plate it up all fancy with a big smear of cauli purée, your scallops on top and adorn with the delicious bacon-y accompaniment.

If you want to be really fancy pants then add a few shards of spring onion to finish.

If this doesn’t impress your family I don’t know what will!