scallops

  • Scallops with thyme and lemon crust

    In this recipe the delicate crust really compliments the soft scallops and the gentle flavourings really lift it. It’s best to get quite big scallops so that they don’t overcook before the crust becomes golden and crispy. Serve this with a minted pea puree to add yet another texture and burst of freshness.

  • Steamed scallops with ginger, chilli and garlic

    Cooking and serving scallops in their shells is not only an easy, no-fuss option, but it also looks great on the plate. You can get hold of scallop shells very easily, just ask at your supermarket's fish counter. This recipe includes some strong flavours, but (and I was surprised) the scallop still shines through. Steaming scallops gives a texture that suits the oriental theme.

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