Ingredients
- 120 grams scallops (12 scallops in the half shell specified)
- FOR THE SLAW
- 1/4 Savoy cabbage, shaved (se note in introduction)
- 1/4 red cabbage, shaved
- Spring onion, sliced thinly
- 1 carrot, finely julienned
- Lemon juice, a squeeze of
- Yoghurt, a dollop of and preferably local to your area
- Extra virgin olive oil, a drizzle
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: Mix your slaw just before you are about to cook the scallops (the yoghurt is nicer if your don't overdo it and the veg will stay crispy.
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Step 2: Heat a solid base pan on the stove, drizzle a little olive oil over the scallops and when the pan starts to smoke, add the scallops and fry for about 30 seconds, then add a teaspoon of butter and pull the pan off the heat.
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Step 3: I like my scallops rare and I only cook them on one side and this product is that good you could eat it raw.
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Step 4: Serve each scallops on a bed of slaw in the shell and enjoy these beautiful scallops.
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Step 5: One last thing I don't think these scallops need any seasoning - they already taste like the ocean.
We hope you enjoy this recipe!
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