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I take cooking inspiration from Emily Scott’s new book Sea & Shore for her hand-Dived Cornish Scallops. Here she shares her recipe…
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.
HAND-DIVED CORNISH SCALLOPS, PAN-FRIED WITH THYME, GARLIC AND BUTTER
Serves 4
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.
Credit: Sea & Shore by Emily Scott (Hardie Grant, £26) Photography ©Kim Lightbody
Categories: Recipes
