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Hand-Dived Cornish Scallops, Pan-Fried with Thyme, Garlic and Butter

Course: lunch
Keyword: scallops
Servings: 4 servings
Author: Emily Scott


  • 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.