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Jorel's Signature Scallops

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Simple but delicious pan seared scallops. Scallops can be served with all sorts of marinades, sauces, and toppings, but the simplest of seasonings, salt and pepper, is all you really need to make great scallops.

Ingredients

  • Scallops
  • Butter
  • Salt
  • Black pepper
  • (Optional) Any soft fragrant green leaves as garnish, such as rocket, watercress, lamb's lettuce, or (cooked) samphire

Method

  • Wash scallops in lime. Remove the "foot" and the (black) vein from the scallop. If the scallop has the roe (orange bit) attached, try to keep it attached.
  • Dry scallops with a paper towel.
  • Season one side of the scallops with salt and pepper.
  • In a frying pan, bring to a high heat and add some olive oil.
  • Place the scallops salt and pepper side down into the frying pan. Do not move the scallops from their position once they're in the pan! Leave the scallops to sear for two minutes.
  • While the scallops are searing, season the top of the scallops with salt and pepper.
  • Turn the scallops over. Add a knob of butter, and baste. Continue basting for five minutes until cooked.
  • Serve with green leaves, or on its own.
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