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
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 two minutes 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
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. Traditionally served with black pudding or bacon.
|Buy scallops from The Smelly Alley Fish Company!|