Hello, Sous Baker here!
One of the first things we did post lockdown was head to our favourite beach. We went really early and managed to have the whole beach to ourselves - exactly what we needed after so long inside.
On the way home, we stopped at a local fishmongers and bought some fresh scallops and samphire, and whipped up this recipe as a quick, yet indulgent Saturday lunch. I'm so glad we found this recipe from the Gills Gals blog. This could also easily pass as a lovely starter on a special occasion. This recipe serves 3.
Ingredients:
6 Scallops
100g Bacon Lardons
1 Garlic Clove, crushed
A handful of Samphire
A bag of Pea Shoots
1 lemon
50g Butter
Method:
1. Arrange a small handful of pea shoots on the side of each plate.
2. Remove the scallops from the shell and gently rinse.
3. Fry the bacon until crispy. Remove from the pan and set aside.
4. Add the samphire and garlic to the frying pan and cook for a minute, until the samphire is slightly wilted. Remove from the pan and set aside.
5. Sear the scallops for around a minute on each side, until golden and caramelised. If the scallops are large, cook for 2 minutes on each side.
6. Remove the scallops from the pan and add the butter and a squeeze of lemon. 30 seconds is enough for the butter to get a slight colour.
7. Divide the samphire between the plates and place 2 scallops on top of each.
8. Sprinkle with the bacon, drizzle with the lemon butter sauce and serve.
This was one of the most special lunches we have had in a while and we will definitely be buying more scallops when we head back to the sea.
Cooking the scallops wasn't as scary as I thought it would be, so give the recipe a go and tag @rousties on instagram. I can't wait to see you enjoying this dish or even just enjoying a day at the beach in our honour!
Until next time,
Sous Baker x
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