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


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