Pan fried Scallops with chilli and lime
Scallops are caught along the South East coast both by divers and by dredging. Their shells tend to be coral-coloured and they should smell fresh when you purchase them. They are sweet in flavour and require very little cooking. Generally available from December to March, they make the perfect festive appetiser.
Plus: Like oysters & mussels, scallops bought live should be tightly closed. Use a shucking knife to open the shell and slide the blade beneath the scallop and its coral to release it. Keep the shells for serving. They look lovely.
- 3 scallops per person
- 1 tablespoon olive oil
- 2 large cloves of garlic,
- chopped 2 small red chillies,
- chopped juice of half a lime
- handful of coriander, roughly chopped
- Fry the scallops on one side in the olive oil for about 1 minute until golden. Do not try to turn them too early – wait until a golden brown crust has formed.
- Flip them over and sprinkle over the chopped garlic and fresh red chilli into the pan. Cook for about 1 minute more, then squeeze over the juice of the lime.
- Finish off with roughly chopped coriander and salt and pepper. Serve straight away. Japanese rice noodles make a great accompaniment for this dish.
This is a recipe kindly supplied by South East Food Group Partnership Ltd