Summer Seafood Sizzler Ghan House Head Chef Stephane le Sourne


Prep Time: 


Cook Time: 



  • 1 - 2 People


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

Macaroni and crab cheese Ingredients

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
Caviar of apple jelly Ingredients

1 litre of pressed apple juice
10 grms of Agar Agar


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


Method - Macaroni and crab cheese

  1. In a saucepan, melt the butter and cook the shallot
  2. Add the cream, Worcestershire sauce , red wine vinegar, cream cheese and mascarpone until almost boiling
  3. Mix in fontina cheese, crab meat and cooked pasta
  4. Cover with breadcrumbs
  5. Bake in the oven at 180ºC until crispy


Method - Caviar of apple jelly

  1. Bring apple juice to the boil
  2. Add your Agar Agar
  3. Bring to the boil again, allow to set
  4. Place into your blender and pulp until small fine bits


Method - Scallops

  1. Heat a frying pan with a drizzle of oil until hot.
  2. Season your scallops and arrange them in the pan.
  3. 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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