Scallops a la Plancha

Preparation info

  • Serves


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

We are spoilt with the wonderful diver-caught scallops we get from the east coast of Scotland. A juicy scallop on the plancha is pretty hard to beat. The only dilemma is which sauce to choose. If not using the sauces immediately, do not store them in the fridge as they will set and never regain their texture. They will keep well out of the fridge for up to 8 hours.