Four steps to scallop heaven by J Sheekey of Covent Garden

Always ask your fishmonger for hand-dived scallops. If they don’t have them, ask why not!

Ingredients

Beautiful hand dived scallops from the Isle of Mull, shucked and cleaned with meat and roe still attached to half shell

Knob of butter mashed with salt, pepper and flavourings of choice (we like a crushed clove of garlic and fresh parsley)

Couple tablespoons oil

Method

Warm a few tablespoons of oil in a heavy based saucepan on a medium heat. At the same time, pre-heat the grill.

When the oil is sizzling, place scallops face down in the pan (still attached to shell).

Cook for approximately 3 minutes or until golden and seared.

Remove scallops from pan and place on a grill pan facing up. Add a knob of your flavoured butter to each scallop and grill for approx three minutes on medium to high, until scallops are golden and butter is sizzling.

Serve with a squeeze of lemon, crusty bread and a glass of crisp white wine. Sheer perfection!

Caution – shells get very hot!