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How to cook scallops

They must be one of the easiest and quickest of the shellfish to cook. This recipe is for king scallops, not the smaller queen scallops.

Two or three scallops will be enough for a starter, three or four scallops will be enough for a main meal, depending on what you are serving with the scallops. They go well with an assortment of stir-fried vegetables, mini corn, mangetout, broccoli sprigs, chargrilled peppers (we like the peppers you can buy ready-done in a jar), fresh peas etc.

Heat a frying pan or griddle to hot with some olive oil added.

Some pull off the coral-coloured roe and discard it, but WE DON’T RECOMMEND THIS, the coral is essential to enjoying a scallop!

Cook each scallop for about one minute then turn over and cook for another 30 seconds to 1 minute, depending on how thick they are. Perhaps one minute for the second side would be needed for our large scallops.

Serve with some/all of these: the olive oil from the pan, a squeeze of lemon, chopped coriander, chopped parsley, a dash of single cream – all are great.

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