Preparation info
  • Serves


    as a First Course
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

The mistake most people make with scallops is overcooking, which – as with squid and lobster – makes the flesh tough and rubbery. When absolutely fresh, scallops can be eaten raw, simply marinated in lemon juice and olive oil. Add a little chopped onion and chilli to the marinade and you have ceviche.

Always buy scallops fresh from the fishmonger, where you can see the shells opened and have them cleaned for you.