SCALLOPS

( Pecten maximus )


The 'scallop' comes from the Old French escalope which means 'shell'

Their shells can be up to 15cm across


RECIPES

#kidscorner

Lemon butter scallops

  • 450g fresh scallops
  • 1 tbsp unsalted butter
  • kosher salt and freshly ground black pepper, to taste

Lemon butter sauce

3 garlic cloves, minced
juice of 1 lemon
kosher salt and black pepper, to taste
2 tbsp unsalted butter

Pan-fried scallops with lime & coriander

  • 6-8 scallops
  • 1 tbsp olive oil
  • 2 large garlic cloves, chopped
  • 1 tsp fresh red chlli, chopped
  • juice of half a lime
  • rouhgly chopped coriander
  • sea salt and pepper

EASY PEASY

  1. Melt 1 tbsp butter in a large skillet over medium-high heat
  2. Rinse scallops with cold water and thoroughly pat dry
  3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden and brown, and translucent in the center, about 1-2 mins per side. Set aside and keep warm
  4. To make the lemon butter sauce, melt 2 tbsp butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 min. Stir in lemon juice
  5. Season with salt and pepper to taste
  6. Serve scallops immediately with lemon butter sauce

INSTRUCTIONS

  1. Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime
  2. Finish off with roughly chopped coriander, sea salt and pepper
  3.  Serve straight away