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Pan-fried Scallops with Herb Butter and Crispy Chorizo
- Serves
4
- Difficulty
Easy
By Kirsty Scobie and Fenella Renwick
Published 2020
The scallops we get from Gary are big and juicy and super sweet - they are always a hit at the Shack, and we are lucky enough to have them lots at home too. This is one of our favourite ways of cooking them - it’s quite rich, so is great with a nice fresh salad and some lemon and herb couscous.
Ingredients
16 a good glug 75
Method
Dry the scallops well on kitchen roll or a clean tea towel (this stops them spitting when added to the hot oil).
Put the oil in your frying pan on a high heat, then when it’s nice and hot add the scallops - they should sizzle as soon as you put them in. Don’t move them around the pan, you want to sear them to get a nice caramel colour. Fry them for a minute, season, then flip them over,
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