Conjure up the taste of seaside summers with this simple but delicious scallop recipe, from Emily Scott’s new book Sea & Shore
Plump, sweet scallops. I love nothing more than simply pan-frying them with herbs and butter, and serving them back in their shells seems a natural thing to do. Scallops can be a delicate starter or a heartier main course with home-cut fries and a bottle of chilled Gruner-Veltliner. Simple pleasures.
IMAGE: KIM LIGHTBODY
Hand-Dived Cornish Scallops, Pan-Fried with Thyme, Garlic and Butter
- 4 teaspoons olive oil
- 12 scallops on the half shell (I remove the roes but, if you prefer, you can leave them on)
- 30 g (1 oz) unsalted butter
- 1 garlic clove finely sliced
- 4 teaspoons picked thyme leaves
- squeeze of lemon juice
- Heat a medium frying pan (skillet) over a high heat, add the oil, then add the scallops and cook for 30 seconds on each side.
- Add the butter, garlic and most of the thyme and cook for a further 1 minute. Add a squeeze of lemon juice and put the scallops back in their shells.
- Spoon the pan sauce over the scallops and garnish with the remaining thyme leaves.