Scallops are incredibly easy to cook and make for a very quick, delicious meal that you can impress your friends with. Just be careful that you don’t overcook them or they will turn into something like a rubber ball.
Like all seafood, scallops are best as fresh as possible. If you can’t get them right out of the shell, buy them fresh from the supermarket. Frozen scallops are probably not worth the expense!
Keep the orange roe attached to the scallop muscle. They are tasty and make the dish more colourful. I’ve never understood why so many other countries remove them!
Salt and pepper to taste
Finely chopped parsley
1 clove of garlic (finely chopped)
Dry white wine
- Melt a knob of butter in a frying pan over a medium heat. The butter should be bubbling but not brown.
- Add finely chopped garlic.
- Place your scallops in the pan for 1.5 minutes. Make sure they’re not crowded in or they will just boil instead of being sauteed.
- Flip your scallops.
- Add parsley.
- Add a splash of dry white wine (optional)
- Add salt and pepper to taste.
- Slide onto a plate and eat while hot and juicy with some fresh crusty bread!
Total cooking time shouldn’t be more than about 3 minutes.