Some people might feel a bit intimidated by scallops, but Hebrideans know that when your scallops are fresh and juicy, they’re quick and super easy to prepare – not to mention delicious!
- 1 tbsp olive oil
- Salt and pepper
- If the scallops have roe/coral, separate them and put the roe/coral to the side.
- Pat the scallops dry with kitchen paper.
- Season them with a little salt and pepper to taste
- Melt a generous knob of butter in a large frying pan and add the olive oil.
- If you wanted, you could add a finely chopped clove or two of garlic and stir around the pan to season the oil and butter, according to taste.
- Once the butter/oil mixture has stopped foaming and is just about starting to smoke, add the scallops, as evenly around the pan as you can.
- Leave them to cook undisturbed for around 1-2 minutes (ie until the bottom of the scallop has developed a golden crust).
- Turn the scallops over and cook for another 1-2 minutes, whilst also adding the roe/coral to the pan to cook (they require less of a cooking time than the scallop meat).
- Serve the scallops immediately with lemon wedges on the side.
- Don’t forget to pour a little of the butter/oil mixture over scallops when they have been arranged on each serving plate.
You could also sprinkle some herbs over the top or serve the scallops sitting on top of some mashed potato or Stornoway Black Pudding.