Scallops and sherry

Name: Scallops and sherry
Ingredients: 1 sprig of tarragon, flat-leaf parsley, chives or dill, finely chopped; 5 scallops, roe intact (or remove it if you prefer); 1 banana shallot or 2–3 smaller shallots, finely chopped; 1 garlic clove, finely chopped; 50 ml fino or Manzanilla sherry; 1 tbsp cold butter, cut into small cubes, plus 1 tsp; sea salt and freshly ground black pepper; crusty bread, to serve

Preparation info

Difficulty
Medium

Appears in

Solo

By Signe Johansen

Published 2018

About

Forget fiddling around with a messy lobster. To my mind, a plate of perfectly cooked scallops is one of the most delicious, indulgent treats a solo cook can make for her, or himself.

Ingredients

5 scallops, roe intact (or remove it if you prefer)
1 banana shallot or 2–3 smaller shallots, finely chopped<

Fish course
Pescatarian

Method

Preheat the oven to 160°C/gas mark 2.

Dry the scallops well on kitchen paper and season them with salt and pepper.

Melt the teaspoon of butter in a skillet or frying pan over a medium-high heat and as soon as it’s foaming, add the scallops.