Scallops are possibly my favourite shellfish but they can be tricky to cook. Overcooking is the biggest problem with scallops but following the instructions below should improve your chances of getting that perfect texture.
Serves 2
180g King Scallops (about 6 individual scallops)
Olive oil
Before you begin cooking, pat the scallops with some kitchen tissue. Make sure you remove all excess moisture, as this is important for proper cooking.
Heat the pan to a very high heat. When the pan is very hot (it should be uncomfortable to hold your hand above the pan for a few seconds), add some oil and swirl it around the pan.
Place the scallops on the pan and leave for 2 minutes. Do not touch or move them in any way- this ensures they will get that nice seared, crispy texture. After 2 minutes, turn the scallops and cook for a further 1 and a half minutes.
Remove from the hot pan and serve as you like! I love scallops with pasta and a light tomato sauce (see pictures above).
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