A visit to Borough Market (for research purposes - something simmering with the Londonist website) saw me scuttling home with, amongst other goodies, diver-caught scallops, vine tomatoes, large flat mushrooms and handfuls of one of my favourite herbs; flat-leaf parsley.
Feeling rather like a contestant on Ready, Steady Cook, I opened my fridge door, perused the contents of my cupboards and decided on the following dish:
Griddled Scallops with Stuffed Mushrooms and Roasted Tomatoes
Piquant Parsley Paste
This is just lovely and can be used with a whole myriad of things: stuff a whole fish; spread on grilled aubergine slices, spread with soft goats cheese and roll up; spread on grilled ciabatta for a crostini-type nibble - or pop into the cavity left by the stalk of a large mushroom after grilling it.
200g jar pitted green olives, drained
3-4 tbsp capers
2-3 anchovy fillets, drained/rinsed
1 clove garlic
handful flat-leaf parsley
Throw the first five ingredients into a food processor and blitz until you have a paste. Taste and add black pepper and as much juice of the lemon as you like.
Keep in a jar in the fridge.