five spice scallops with noodles.

Fresh flavours, convenience and value for money. If I can combine the three without compromising on a colourful and healthy dish, I'm happy. Luckily my freezer is my best friend for this kind of thing; packed with king prawns, salmon portions, frozen vegetables and vegetarian sausages. I'll often buy a whole salmon side, slice it up into fillets and have ready in the freezer to cook up with my favourite sauces and fresh vegetables. 

In collaborating with Iceland on their #PowerofFrozen campaign, I've got a few more exciting things in my freezer drawers of late. Think extra large Arctic scallops, Canadian lobster tails and even French crème brûlées. Iceland are encouraging more people to embrace all things frozen - because naturally freezing the likes of seafood, unusual meats and superfood greens can lock in the flavour and nutrition of ingredients. Yep that's right, Iceland now do frozen kale - it isn't all fish fingers afterall.

Featuring their extra large scallops, I've put together a five spice marinated scallop recipe, on a bed of noodles with chilli, red peppers and spring onions. Enjoy...

Shopping list.
(Serves two)

♥ 8 extra large scallops, defrosted for 4-5 hours at room temperature or in the fridge overnight.

♥ 1 tbsp five spice powder

♥ 1 tsp ground ginger

♥ 1 tsp red chilli powder

♥ 1 tsp paprika 

♥ Three nests of medium egg noodles

♥ 1 tsp five spice

♥ 1 tbsp soy sauce

♥ 1 tbsp oyster sauce 

♥ 1 garlic clove, crushed

♥ One red pepper, finely sliced

♥ Mixed red and green chillies, some finely chopped and some to serve depending on your spice preferences

♥ Spring onions, finely chopped plus extra to serve

♥ Sesame seeds to serve

Step one. When your scallops are fully defrosted, combine the spices and marinade for at least 30 minutes.

Step two. Cook the noodles according to packet instructions, which usually takes around 5-10 minutes.

Step three. Toss the noodles in a wok or frying pan. Cook together with the red peppers, garlic and your choice of chillies and spring onions. Throw in the spices, sauce and soy and cook together for 5-10 minutes.

Step four. Meanwhile, heat up a smaller pan and add a little oil. Pan fry the scallops for 3 minutes a side. 

Tip: Add the scallops to the pan in a clockwise motion so you remember which you started cooking first.

Step five. Your scallops and noodles should be ready at the same time. Serve with extra chillies, spring onions and a scattering of sesame seeds.

Have you ever cooked with frozen seafood? What are your favourite recipes for scallops?

And since this post is all about surprises, I thought I'd let you into a secret about dessert too. For £2.49, I bagged a two pack of crème brûlées which even included the terracotta pots. You'd struggle to find a couple of terracotta dishes for under £2.50, so what have you got to lose? Spoiler: they're super delicious. 

I will say it took more like 12 minutes than the promised 4-5 minutes to grill them (from frozen, by the way) but they were worth the wait. The perfect emergency dinner party dessert, if you ask me.

Do you stock your freezer with the likes of seafood, superfoods and luxury desserts? Will you be looking out in Iceland for some surprising treats?

Some other food blogger recipes embracing the #PowerofFrozen

Meatloaf cupcakes with sweet potato frosting - Foodie Quine
Spaghetti with kale, asparagus, chilli and lemon - Veggie Desserts
Easy Sloppy Joes made with speciality sausages - Fuss Free Flavours
Beef burger with chunky pepper mayo - Recipes from a Pantry

Double Beef Burgers with Corn Relish - Little Sunny Kitchen
Creamy Mushroom and Potato Dauphinoise -Tinned Tomatoes
Pasta e Fagioli Soup - Hungry Healthy Happy

Post in collaboration with Iceland.