Fish cookery doesn’t get much simpler and this approach really draws the natural sweetness out of the scallops. Be sure to get the pan nice and hot, to a point where the oil is almost smoking. This will ensure a good, dark, caramelised crust. If you’d like to serve this for a main course simply add another couple of scallops and perhaps some steamed sprouting broccoli and sea kale.
– 4-6 large king scallops
– ½ tbls olive oil
– 1 small clove garlic,finely chopped
– ½ tbls lemon zest, grated
– ½ tbls flat parsley leaves,chopped
– fine sea salt and milled black pepper
– 1tsp lemon flavoured olive oil*
– 2 wedges of lemon
*Lemon Oil is available from
the grocery department in
**Gremolata is a blend of
grated garlic, citrus zest
and chopped parsley used
extensively in Italian cookery
Clean and wash the scallops, removing the tough outer muscle but retaining the roe.
Combine the chopped garlic, lemon zest and parsley in a small bowl to make the gremolata.
Season the scallops lightly with saltand pepper.
Heat a small, heavy, cast iron frying pan, add a film of olive oil and then place in the scallops, searing quickly on both sides to create a good crust.
Remove from the pan and add a little squeeze of lemon juice.
Divide the scallops between 2x warm plates.
Sprinkle generously with gremolata then add a good drizzle of lemon oil.
Place a wedge of lemon on the side.