Hand dived Mull scallops: our way!

Seared scallops with butter and garlic

Scotland (60 of 151)

By Juliet Published: November 24, 2012

We like our scallops as simple as possible - quickly seared with a bit of butter, garlic and lemon. Scallops are not at all fishy so kids normally like them - a good introduction to shellfish!

Ingredients

Instructions

  1. If your scallops haven't already been shucked, remove from the shell using a round-ended knife, discarding everything but the white muscle meat and roe. Wash thoroughly.
  2. Place a heavy based frying pan on a medium heat. While it's heating, rub the scallops all over with sunflower oil.
  3. When the pan is very hot (almost smoking) add scallops flat side down, spacing them out well. Cook until they are opaque half way up, then turn.
  4. When the other side is cooked, add the butter and chopped garlic, swirling it around until the butter is melted. Spoon the juice over the scallops.
  5. Remove from heat and squeeze lemon juice over the scallops.
  6. Serve on a bed of rocket or other green leaves, with a drizzle of balsamic vinegar