I've always wondered what the fuss is about scallops as they always seem to be on TV with celebrity chefs either cooking them or contestants on a cooking show creating a dish with them in to try and impress the hosts!
Some say they taste like crab, some say they taste like lobster - I say they taste neither like crab nor lobster. They have a unique taste of their own. I would describe them as sweet, tender, delicate and seafoody (is that even a word)!
Very simple and quick to cook - please do not over cook them else they will be rubbery. They are surprisingly filling which is why I guess when you see them on TV they only have 1 or 2 per serving. The ones I purchased were in the frozen section in Morrisons and are quite small compared to the (more expensive) fresh ones they sell. I will definitely be buying the bigger fresh ones the next time I make this dish!
Portions: 1-2 (depending on if this is to be a main or starter)
Ingredients
- Frozen or Fresh Scallops
- All-Purpose Flour
- Salt
- 1tbsp Olive Oil
- Minced Garlic
- Butter
Equipment
- Frying Pan
Instructions
- Defrost the scallops in the fridge overnight
- Place the scallops on a plate with some some kitchen roll on it for around 10 minutes (at room temperature) and then pat the scallops dry
- Coat the scallops in a small amount of some flour and salt
- Heat the pan and add the oil
- Place the scallops in the pan and cook on a moderate heat for 2-3 minutes (do not move them around)
- Flip them over and cook for a further 2-3 minutes
- Add the butter and garlic to the pan and baste the scallops
- Serve and enjoy
Serving Suggestion(s)
Cook some asparagus in the leftover garlic butter in the pan for a mouth-watering dish!
