This is an effortless dish that would make for a show-stopper starter. Hand-dived scallops are pan-fried and basted in homemade wild garlic butter, exuding a true taste of Spring and the British seas. The roe of the scallops (the orange part attached) can be a little bitter, however some people do like this part of the scallop. It’s really down to personal preference.
This recipe is inspired by ingredients delivered in Forage Box, a subscription service delivering a monthly collection of wild/foraged foods. Forage Box aim to provide home cooks like me with 'snapshots’ of wild flavours and to showcase their potential in the kitchen. From syrups to salts, freshly picked to powdered, juice to jam, their foraged ingredients will delight and surprise you. Find out more information on the subscription and how to sign up here.
INGREDIENTS (Serves 4-6 as a starter)
6 hand dived scallops
salt
pepper
olive oil
2-3 coins of homemade wild garlic butter (see recipe)
METHOD
Gently separate the roe from each scallop with a sharp knife. Pat the scallops dry and season well with salt and pepper ready for cooking. If using frozen scallops, thaw in cold water.
Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops and roe (if using) in a single layer without over crowding the pan (work in batches if needed). Fry for 3 minutes until golden and then fry for a further 2 minutes on the opposite side, once you've flipped them toss the coins of butter into the pan. Tilt the pan slightly and using a spoon baste each scallop quickly with the melted butter.
Remove from the pan and set on a warm plate ready for serving immediatley.
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