A gem from Martin Shanahan in the Surf 'n' Turf series


  • 2 fillets of mackerel per person
  • 2 queen scallops
  • 1 oz fresh crabmeat
  • 2 oz breadcrumbs mixed with some parsley
  • 1 bread roll
  • 1 finely sliced onion
  • 1 bottle of 'McDaid’s Football Special'
  • 2 tbs of dijon mustard
  • 2 tblsp honey
  • 100 ml cream
  • 50 g butter
  • juice of half a lemon
  • salt and white pepper


  • Fry the onions until soft, add the Football Special and cook out for 10 mins
  • Heat cream in a pot. Whisk in butter and add lemon juice. Season and set aside
  • Fry off scallops and add to the sauce
  • Fold in the crabmeat and spoon into scallop shell. Top with the parsley breadcrumb
  • Mix honey and mustard together
  • Season fish and fry in hot pan for 3 mins on each side
  • Spread honey and mustard on hot bread roll and top with fried onions
  • Add the mackerel and garnish with wild rocket
  • Grill the scallop shell and serve on a plate of Donegal’s finest turf

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