Chili and Basil Scallops: A Culinary Journey with John Gregory-Smith

Embark on a flavorful adventure with this exquisite Chili and Basil Scallops recipe, a culinary masterpiece inspired by the vibrant spices of Asia and crafted by the talented chef and author, John Gregory-Smith. This dish is not just a recipe; it’s a story of unexpected connections, shared passions, and a celebration of global flavors. Join us as we recount the fascinating journey that brought this incredible recipe to our kitchen, from London to a cozy cottage in America, highlighting the enriching experiences and delicious food that define John’s “Mighty Spice” philosophy.

A few months ago, my inbox buzzed with an email from London, a wonderfully articulate message from John Gregory-Smith, the creative force behind “Mighty Spice.” His email was a delightful blend of appreciation for my blog and an intriguing proposition to meet. It wasn’t a blunt request, but rather a beautifully penned note, embodying the true gentlemanly charm one might expect from a proper Englishman. My initial response was cautious yet appreciative; as a married woman, I’m generally hesitant to accept unsolicited invitations from strangers, regardless of how charming their prose might be. I sent a polite, non-committal reply, thanking him for his kind words.

However, John’s persistence was as genuine as it was polite. After a few more email exchanges, a surprising discovery unfolded: we had mutual friends! This immediately put my mind at ease. A quick double-check with our shared connections confirmed John was indeed a legitimate and wonderful person, certainly not a stalker. With all hesitations dispelled, I finally extended an invitation: “I’ll be speaking at Food Blogger Connect in London in a couple of months. Let’s plan to meet there.”

Our paths finally crossed in person over a quick, vibrant Lebanese lunch in London. It was an instant connection. We found ourselves deep in conversation, a rapid-fire exchange of ideas and passions covering everything from diverse global cuisines and the intricate art of cookbook writing to life’s adventures, fine wines, exciting travel destinations, and the dynamic world of blogging. The lunch felt far too short, a mere appetizer for the rich camaraderie that quickly developed.

At the time, John had just released his very first cookbook, Mighty Spice, a collection of fast, fresh, and vibrant dishes that truly captured his culinary ethos. With a book tour for Mighty Spice bringing him to America, I impulsively invited him to stay at our cottage and simply enjoy some family time. It was a decision I never regretted. My boys, Nathan and Andrew, instantly adored “Mr. John.” He cemented his place as an honorary family member the moment he taught them how to speak with impeccable English accents, a memory that still brings smiles to our faces.

During his stay, it was a pleasure to assist John with his American media engagements, including several television and radio appearances. I had the wonderful opportunity to introduce him to some incredible individuals who could further support his burgeoning career, such as the brilliant Rebecca Brooks of Brooks PR, my dedicated literary agent Janis, and my fantastic network at Momentum. I assured him then, and I reiterate now, that you would undoubtedly be seeing much more of John Gregory-Smith in the culinary world. His talent and charm are undeniable.

Speaking of his inspiring cookbook, Mighty Spice Cookbook, is readily available for culinary enthusiasts on Amazon, offering a treasure trove of exciting recipes waiting to be explored.

Chocolate and Chickens with Steamy Kitchen: John Gregory-Smith’s American Adventure

The following is an account from John Gregory-Smith himself, reflecting on his memorable American book tour and his stay with the Steamy Kitchen family.

I had just completed what felt like a whirlwind, yet utterly exhilarating, book tour across America. It was an experience unlike any other, filled with new discoveries and warm encounters, and I’m already eagerly anticipating my return. Part of this incredible journey led me down to the sunny climes of Florida, where I spent a few nights at the vibrant Steamy Kitchen HQ. My initial meeting with Jaden had been in London, where our shared passion for all things delicious blossomed over an unforgettable Lebanese feast. Arriving late on a Tuesday night, I was greeted by Jaden herself, who, despite hobbling slightly due to a recent Taekwondo injury, had a welcoming glass of wine ready for her British guest! Scott, Jaden’s husband, had been on BBQ duty, and we savored a truly amazing dinner, featuring one of the most outstanding Kale and Cauliflower Salads I’ve ever tasted. The next morning, Jaden had arranged for me to make an appearance on Daytime TV. It quickly became apparent that I was a tad underprepared – my culinary arsenal was limited to just my food, a classic “doh!” moment for a chef on the road! However, after a resourceful scramble around the kitchen, I was ready to shine, and the show turned out to be an absolute blast.

During my stay, Jaden proudly showed me her ambitious vegetable garden, which was not only thriving but also boasted a lively collection of real, live, flapping chickens! The boys eagerly took me for a closer look, and it became hilariously clear that I was absolutely useless at holding chickens. As a city dweller from central London, the closest I usually get to nature is an occasional park tree or the bounty I find at Borough Market. Every time I attempted to hold one of those feathered creatures, they seemed to sense my awkwardness, promptly flapped their way out of my grasp, and rejoined their mates, scratching away with an air of poultry superiority.

That evening, we indulged in a delicious, alfresco Mexican dinner. The spread was incredible, featuring succulent chicken, an array of fresh salsas, crisp salads, and, of course, plenty of yummy cheese. After dinner, and a few relaxing beers, my notorious sweet tooth kicked in, leaving me in desperate need of some chocolate. Once again, staying with a high-profile food blogger proved to be incredibly rewarding. I was presented with an actual sack-load of chocolate – an absolute dream! I must confess, I devoured almost all of it, leaving only a few squares tucked away in the fridge. My apologies!

The following day was a blur of travel and media commitments. Up at 4 am to catch a flight to Charlotte, North Carolina, for another show, then back to Tampa, followed by a two-hour drive to Orlando to prepare for The Daily Buzz. It was incredibly comforting to return “home” to the Hair family house that evening, where we were treated to a wonderful spaghetti and meatball dinner, generously adorned with delightful Parmesan cheese. It was a truly delicious and comforting end to a wonderfully eventful few days.

Jaden, Scott, Nathan, Andrew, and Coco – thank you so much for your incredible hospitality. For showing me the fish, the turtles, the chickens, for all the laughter, and, of course, for the truly great food! I sincerely hope you’ll all come and visit me soon in London!

In the meantime, I am delighted to share this exceptional Chili and Basil Scallops recipe from my new book, Mighty Spice. Enjoy!

~John Gregory-Smith, Author of Mighty Spice

Chili and Basil Scallops

Recipe by Mighty Spice Cookbook author, John Gregory-Smith

For many years, my brother Tom has been a loyal eating companion, a true wingman who not only loves his food but is also incredibly fun to dine out with. Annoyingly, he’s recently moved to Hong Kong with his lovely wife Rachel, which makes our dinner plans a bit more challenging to organize. Whenever we do get the chance to go out, Tom’s first choice is almost always something featuring scallops. So, these beautiful, Asian-inspired scallops are here to keep him happy. Now, all he has to do is cook them for me!

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Recipe Details

• Prep Time: 10 mins
• Cook Time: 5 mins
• Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 4 cloves garlic, finely chopped
• 2 red chilies, seeded and finely chopped
• 1 red onion, thinly sliced
• 1 pound 2 oz scallops, with or without roe attached
• 1 tablespoon light soy sauce
• 1 tablespoon fish sauce
• 1/4 teaspoon sugar
• 1/2 teaspoon coarsely ground black pepper
• 2 large handfuls basil leaves, roughly chopped

Instructions

1. Heat the oil in a large wok over high heat. When smoking hot, add the garlic and red chilies and stir-fry for 30 seconds, or until fragrant. Add the onion and stir-fry for 1 minute, then tip in the scallops and stir-fry for 1 to 2 minutes longer, or until the scallops start to turn golden at the edges.
2. Pour in the soy sauce and fish sauce, then sprinkle in the sugar and black pepper. Mix well and stir-fry for 1 minute, or until the scallops are just cooked through and tender.
3. Throw in the basil leaves, mix well, and serve immediately. For an elegant presentation, you can use scallop shells, if desired.

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