We do enjoy scallops, but they can be quite expensive ... However once in a while we do include them in our LCHF menu plans. When we lived near Mudeford Quay, in Dorset we regularly visited the fresh fish stall to buy our scallops. If you are down that way, I can recommend it. It's a lovely place to visit. Walk along and take in the sights and sounds, see the local fishing boats, have a ferry boat ride over to Mudeford Sandbank - take time to spend a relaxing day. Of course you can get scallops in your local fish-monger or supermarket and the recipe below is well worth going out .. getting the ingredients and doing a little cooking, about 2/3 minutes to prepare and 8 minutes to cook.
Ingredients:
Serves 4
20 scallops from fish counter (or you can use frozen or pre packet)
3tbsp olive oil
225g chorizo ring, skin removed and cut into 1cm chunks
4 peppers, seeds removed and cut into thin strips
2 shallots, peeled and cut into thin rings
31g flat leaf parsley, finely chopped
120g of fresh and naked lambs lettuce
Method:
1. Heat 2 tbsp of the oil into a frying pan to medium, add the peppers and shallots cooking for 5 mins until softened, now add the chorizo for another 2 mins, stirring all the time. Remove the pan from the heat and set aside whilst you cook the scallops. Gently pat any excess moisture from the scallops with kitchen paper, season both sides of the scallops with salt and pepper.
2. Heat 1 tbsp of olive oil in a non stick frying on a high temperature. Now place the scallops into the pan, you want to hear an instant sizzle, don’t be tempted to move the scallops leave them to cook for 1 minute, then turn them over one by one, they should have a nice caramel colour on the cooked side. After a further minute remove scallops from the pan.
3. Arrange the scallops onto each plate, now mix the warm pepper salad with the lambs lettuce serve this with the scallops, drizzle the oil that is left in the pepper pan over your scallops followed by some chopped parsley.
1. Heat 2 tbsp of the oil into a frying pan to medium, add the peppers and shallots cooking for 5 mins until softened, now add the chorizo for another 2 mins, stirring all the time. Remove the pan from the heat and set aside whilst you cook the scallops. Gently pat any excess moisture from the scallops with kitchen paper, season both sides of the scallops with salt and pepper.
2. Heat 1 tbsp of olive oil in a non stick frying on a high temperature. Now place the scallops into the pan, you want to hear an instant sizzle, don’t be tempted to move the scallops leave them to cook for 1 minute, then turn them over one by one, they should have a nice caramel colour on the cooked side. After a further minute remove scallops from the pan.
3. Arrange the scallops onto each plate, now mix the warm pepper salad with the lambs lettuce serve this with the scallops, drizzle the oil that is left in the pepper pan over your scallops followed by some chopped parsley.
Original recipe idea here
Mudeford Quay, Dorset - Well Worth A Visit
All the best Jan
12 comments:
I love scallops but have never tried cooking them (always order them in a restaurant). Your recipe sounds easy enough for even me to give it a try. I know they are expensive but maybe I can find a smaller package. Thank you.
Hi Roses and Lilacs ... glad you like the sound of this recipe idea. Let us know if you should try it!
Hope your week is going well.
All the best Jan
Hi,
I have not had scallops in years. Just to expensive here in Wisconsin and we can not get them fresh.
Oh, I would love to come over and have some with you. :-)
Hi Carla ... thanks for your comment.
I'll have to cook some and send them over to you ... well 'virtually' speaking.
Take Care
All the best Jan
Hi Jan, scallops is one of my favorites but I have never cooked it at home before. I think this recipe will break that cycle, it looks delicious. Thanks so much.
The picture of Mudeford Quay is gorgeous!
Hi Denise ...Mudeford Quay is a great place to visit, glad you liked the picture.
... and if you do get around to cooking scallops at home enjoy them.
All the best Jan
Jan, my mom used to make chorizo and eggs when I was growing up. Haven't had in awhile, and it's something you either like or dislike, and boy did I ever like it. Thanks for the memories of a yummy dish from the past. :~)
~Sheri
Hi Sheri ... thanks for your comment.
Different foods / menu ideas can so often link back to our past. Do you sometimes find even the smell of certain foods cooking can evoke special memories ...
Hey, how about trying this dish - I'm sure you will love it.
Take Care
All the best Jan
I've never tried scallops. I've always shied away from cooking them as the cookery programmes always seem to make out that they have to be cooked for exactly the right time otherwise they go tough, it puts me off a bit. I really should try them as I love seafood.
Hi Jo ... thanks for your comment. Scallops are lovely and only need pan frying for a very short while. Give them a try, I'm sure you will enjoy them.
All the best Jan
Did you take that food photo? If so, well done.
Hi 'Whisk' ... thanks for your comment.
The wonderful food photo came with the link to the original recipe idea - it sure looks good enough to eat doesn't it! We love scallops.
All the best Jan
Post a Comment