Scallops are a delicious shellfish with a sweet delicate taste. We have a great scallops recipe here that is easy to prepare and cook, which will make a great starter or light supper snack.

About Scallops

Scallops are easy to  identify by their two large fan-shaped shells with chunky ribs. They are  generally found in sandy parts of the sea bed where they filter their food from the water.  Scallops are described as “free-living” shellfish which means unlike most molluscs they can swim short distances particularly to escape danger. They do this by clapping their shells together which allows them to “hop” and “jump” in a jerky jet propelled jig along the sea bed.

This is good news for shellfish eaters because they have developed a large adductor muscle to do this – This is the large white disk on your plate. The other part you will see is usually bright orange sometimes paler or white and is known as the coral (because of its colour). This is the roe.

The scallop shell is the traditional emblem of St James hence the origin of the French name Coquille St. Jacques

For this scallops recipe allow two per person as a starter more if you are making a light supper. They are rich and filling so if they are large specimens you will not need many. Allow about 20 minutes to prepare and cook.

Ingredients for Pan Fried Scallops Recipe

Fresh scallops from Walter Purkis and Sons
Fresh Sage leaves
Fresh lemon
Chunky sea salt and freshly ground pepper for seasoning

Cooking Method for Pan Fried Scallops Recipe

Remove your scallops from the bag rinse in cold water and pat dry with a cloth or kitchen towel. Trim you sage leaves removing any large woody stalks.

Lightly oil your pan to prevent the scallops from sticking and place on a high heat until the oil is just starting to smoke. Place your scallops gently into the pan and season them well with plenty of slat and pepper.

Allow about two minutes cooking time then turn them over. (Slightly less time if you have smaller scallops they are cooked when you see  the flesh loose its translucence and become whiter. ) Dont over cook as they will become tough and dry out!

As soon as you turn them over add the capers – about one large teaspoonful for every two scallops and a handful of the sage leaves. Ad a little more oil to help the sage leaves cook.

Do this for a further two minutes – keep moving the pan contents so you get browning not burning. Squeeze in the lemon juice and serve right away with individual lemon wedges. With the white meat, orange coral, green sage, capers and yellow lemon you will have a good looking colourful dish.