Posts Tagged ‘Scallops’

Serves: 4

12 scallops
4 rosemary stalks, leaves removed, but kept
pared zest and juice of 2 amalfi lemons
12 bay leaves
2 tbsp olive oil
Sea salt and freshly ground pepper

Thread 3 scallops onto each rosemary stalk, alternating with three pieces of lemon zest and three bay leaves. Put the skewers in a roasting tin.

Pound the rosemary leaves and oil together (in a pestle and mortar if you have one) until fine and pour over the scallops. Sprinkle with the lemon juice and leave to marinate for 20 minutes.

Then preheat the oven to 200C. Season the rosemary skewers and put the roasting tin in the oven to bake for eight minutes only.

Enjoy!

Scallops are a lovely dish for spring. Their succulent texture and sweet flavours are perfectly refreshing. Try them in this tasty spinach broth for a light and sophisticated lunch.

12 Scallops
Salt
120ml Fish stock
200ml Creme Fraiche
500gr Fresh spinach
100ml Double Cream
2 Egg yolks
Juice of 1 Lemon
Chopped tomatoes to garnish

Cut the scallops into slices, 5mm thick, and place in a buttered frying pan. Add salt and the fish stock, poach for 2 minutes, then remove and drain.

Add the crème fraiche to the stock and reduce it until it is the consistency of a light soup. Add the chopped spinach and heat for 2 minutes.

Then bind with a mixture of the double cream, the egg yolks and the lemon juice. Add the scallop slices and adjust the seasoning.

Serve in hot dishes garnished with hot roughly chopped tomatoes.

We’re celebrating the Rye Bay festival this week, and what better way to appreciate the wonder of scallops with a delicious recipe!

Serves 2

6 large scallops, membrane removed and halved
3 tablespoons extra-virgin olive oil
The zest of one lemon, cut in strips
1 teaspoon of finely grated lemon zest to garnish
1 sprig of rosemary
1 teaspoon of finely chopped rosemary to garnish
Freshly ground black pepper
6 thin slices of pancetta – halved
Mixed leaves and Radicchio to serve

Put the strips of lemon zest in a bowl with the sprig of rosemary and some freshly ground black pepper. Lightly crush with a mortar, then add olive oil and mix well. Add the scallops, cover and leave to marinate for 2 hours in the fridge. In another bowl, soak 12 wooden toothpicks in water for 2 hours.

Once marinated, preheat the pan. Remove the scallops from the marinade and drain the toothpicks. Wrap each piece scallop half in a slice of pancetta, secure with a toothpick and transfer to the pan. Broil the scallops for about 1 minute per side, turning once, until the pancetta sizzles and the scallops are firm. It is best to place the scallops clockwise around the edge of the pan, then start turning over in order. Make sure you do not overcook them or they will get a rubbery texture!

In a small bowl, combine the grated lemon zest and chopped rosemary. Dip one end of each wrapped scallop in the lemon-herb mixture, transfer to a platter and serve. Serve with a mixed leaf and radicchio salad.