By Charlotte Pike
Let award-winning cookery writer and chef Charlotte Pike teach you how to make the most of your scallops.
This is such an easy and delicious way to cook scallops.
It is very quick though, so make sure you have everything ready, including a timer.
Pan-fried scallops can be served on their own – they taste so good, they don’t need anything else. But they are also great served with fresh lemons to squeeze over, or perhaps with pea or cauliflower purée and crispy bacon, black pudding or even chorizo.
12-20 scallops in the half shell (with the coral intact)
1 tablespoon olive oil
Freshly chopped parsley or lemon wedges, to serve (optional)
Take a large non-stick pan and set over a medium to high heat. Brush the scallops with a dot of oil on either side.
Check if the white muscle is still attached to the side of the scallop. Pull or cut it off before cooking, as they can be a bit chewy.
About Your Scallops
Scallops are one of the most prized and popular shellfish. Their sweet, clean flavour and meaty flesh is a very special treat. They are also exceptionally easy and quick to cook, so don’t be daunted.
Scallops should be a pale cream colour, but can sometimes be a little darker in colour.
Scallops in the half shell have been opened, but will still be attached to the shell by a little white muscle on the side of the scallop. This can easily be pulled or cut off, but it is often easier to cook them in the shell and cut the muscle off when it is served. The coral is attached to the scallop and can be cooked with the scallop. It has its own distinct flavour and texture.
Before cooking, ensure scallops have been fully defrosted – in the fridge – before cooking them. Remove any excess ice and pat the scallops dry. Give them a check over, too, just in case there is any sand present.
Head to our COOKING page for more for great tips on how to make the most of your Amity catch from award-winning cookery writer, teacher and chef Charlotte Pike.