EAT

Seared Scallops

 

12 Scallops

Butter (unsalted is best for high heat)
Extra Virgin Olive Oil

Half a lemon
Seasoning


Pat scallops dry, season to taste, and if cooking with the roe on, prick them to prevent them splattering while cooking.
Heat a heavy based frying pan on high heat. Add a little butter and olive oil.
When very hot, place scallops in pan, remembering which ones went in first (for turning them). Once in pan do not move them except to turn them.
60-90 seconds on each side should suffice, so they're just cooked through.
Remove from heat, season, add a generous squeeze of lemon juice and serve.

Scallops in a Tempura Batter

 

12 Scallops
1 cup SR flour - seasoned
1 cup of water
3 ice cubes
1 egg yolk
Good quality sunflower oil (preferrably cold-pressed) for frying
Lemon quarters - optional


Remove the roe from the scallops and halve them horizontally.
Pat Dry.
For the batter - combine egg yolk with the flour, add the water and whisk it up with a fork. Add the ice cubes and leave to stand for a couple of minutes.
Meanwhile heat a wok or frying pan and add enough oil to float six scallop halves at a time.
Stir batter again then add six scallop slices to coat them.
Drop them into the hot oil and cook lightly - they should just be a pale golden colour. Turn once and cook lightly again. Remove from pan and keep warm while repeating the process.
Keep stirring the batter.
When all cooked make sure you get your portion onto your plate before someone else does!
Lovely served with a chilli dipping sauce (David's recipe - Bring 1 cup of red wine vinegar and 1/4 cup of sugar almost to the boil, then add a de-seeded and finely chopped red chilli. Remove from heat and allow to cool - the longer the better).

Pesto Scallops

 

12 Scallops
1 large tbsp of Pesto
2 garlic cloves, crushed
1 tbsp extra virgin olive oil
Juice of half a lemon


Combine all ingredients (except the scallops) and mix well.
Pour over the scallops and toss.
Cover and refrigerate for up to four hours.
Heat grill and grill pan on high heat.
Remove scallops from marinade.
Place them in the bottom of the heated grill pan
(drizzle on a little marinade if you wish - I do).
Grill on level closest to the heat (I'm talking electric here, gas might be a bit hotter).
Turn them once.
They're ready when the centre of the second side loses its translucency. 
Takes about a couple of minutes each side.

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Oakes Marine, Old Mission House, Sconser, Isle of Skye, IV48 8TD. Tel 01478 650304. sconserscallops@btinternet.com