Baked Squash with Mussel and Scallop Broth

For a sophisticated starter try Patrick Williams's creative combination of luxury seafood, served in a baked squash
Baked Squash with Mussel and Scallop Broth
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 2 baby squash
  • black pepper
  • 01 cm ginger, grated
  • 01 cloves garlic, grated
  • 03 sprigs thyme
  • 150 g butter
  • 1 kg mussels, scrubbed and any open mussels discarded
  • 175 ml white wine
  • 01 pinches saffron
  • 2 tsp ground coriander
  • 8 medium scallops, diced


1. Preheat the oven to 220ÂșC/Gas 7.

2. Top and tail the squash and slice across in half. Scoop out and discard the squash seeds.

3. Season the squash with salt and freshly ground pepper. Sprinkle over the garlic, ginger and thyme. Dot with 50g butter. Wrap the squash in foil and place on a baking tray.

4. Bake the squash parcels for 20 minutes, until the squash is tender.

5. Heat a large saucepan. Add the mussels and pour over the white wine.

6. Cover tightly and cook until the mussels are steamed open, around 2-3 minutes.

7. Drain the mussels, reserving the mussel cooking broth. Discard any mussels that haven't opened and keep the mussels warm.

8. Return the mussel cooking broth to the saucepan. Cook briskly until the liquid has reduced by half.

9. Add the saffron and coriander. Dice 50g butter and stir into the sauce a few cubes at a time.

10. Meanwhile, heat the remaining butter in a small frying pan. Fry the scallops gently until just cooked.

11. Unwrap the baked squash halves and place each on a serving plate. Fill the squash halves with the mussels and scallops. Ladle over the mussel broth and serve.

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