It has long been associated with love and fertility, making a fig-based dish the perfect choice when cooking for your loved one this Valentine’s Day.
Mammy Jamia’s fruity Balsamic & Fig Dressing, which has just arrived in Waitrose stores and on Waitrose.com, is so versatile that it can be used in a whole host of romantic dishes. Priced at just £2.95 RRP, it’s a great alternative to pricy restaurant meals and putting your heart into making a delicious candle-lit dinner for your loved one is much more romantic, too!
Mammy Jamia’s, best known for their award winning premium preserves, have whipped up lots of quick and easy fig recipes for the special occasion. Fig has long been considered an aphrodisiac amongst almost all cultures, and was held sacred by the ancient Greeks, who associated it with love and fertility. It is also rumoured to be Cleopatra’s fruit of choice.
Sophie Cairns of Mammy Jamia’s said: “Our Balsamic and Fig Dressing is a wonderfully fresh and fruity product – it’s the perfect accompaniment to your special meal this Valentine’s Day.
“A well-known aphrodisiac, our fig dressing is so versatile that it can be used in a whole host of dishes. Scallops with our Fig and Balsamic Dressing is one of my favourites!”
For lots more recipes, samples or interviews please contact Sarah Lowe at Mason Media on 0151 239 5050 or email@example.com
Scallops with Fig and Balsamic Dressing
Half a red onion (very finely diced)
One clove of garlic (crushed)
200ml of Mammy Jamia’s Balsamic and Fig Dressing
- Drizzle some olive oil in a pan and fry the onions for 2-3 minutes until soft, add the garlic and fry for a further 2 minutes.
- Add Mammy Jamia’s Balsamic and Fig Dressing to the pan and turn the heat right down. Keep stirring the mixture to ensure that it doesn’t burn.
While this is cooking, take another pan and heat some more of the olive oil. Place the scallops in the pan with a little seasoning, and cook on each side for about 2 minutes until they are nicely brown.
- Once the scallops are cooked pour the balsamic and fig mixture over the scallops and cover in the sauce. We served ours with freshly steamed asparagus – delicious!