TWO VERY GOOD (and very quick) WAYS WITH SCALLOPS

BAKED SCALLOPS WITH THREE HERB LEMON BUTTER & SEARED SCALLOPS ON MINTED PEAS WITH CHARRED LEMON

Hi!

And welcome back to COME FOR SUPPER.

Two recipes for you this week, BAKED SCALLOPS WITH THREE HERB LEMON BUTTER & SEARED SCALLOPS ON MINTED PEAS WITH CHARRED LEMON.

People can be a bit funny when it comes to cooking shellfish but I LOVE a scallop when entertaining. Primarily because they require such little cooking time which means more time for having fun for me! Less is more when it comes to scallops so I tend to keep the accompaniments simple.

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ON BAKING THEM Baking them in the shell is faultless way to serve scallops with a bit of jazz at a dinner party. To be honest, some salted butter and a squeeze of lemon would be heaven but I love to throw in some herbs too. Another good combination is some finely grated ginger and garlic, finely chopped green chilli and a little sesame oil (finish them with fresh lime and toasted sesame seeds as they come out the oven). The key to baking them in the shell is a hot oven and to keep an eye on them. Five minutes usually does it but if they are very large, they may need a little longer.

Tip: If you can’t find scallops in the shell, ask your fishmonger if they have any shells lying around. They often do, or can keep some for you for next time. You can reuse them so keep hold of them. They double up as cute dishes for butter or salt and pepper too.

ON SEARING THEM Little is as delicious as a seared scallop hot out the pan. Scallops have a very subtle sweetness to them which when combined with a high heat and high fat (I use both butter and oil when searing my scallops) creates an almost umami caramelised situation… in other words heaven! I am never without a bag of frozen peas in my freezer and love the classic combination of minty peas with scallops.

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THE RECIPES

SEARED SCALLOPS ON MINTED PEAS WITH CHARRED LEMON