Scallop/Smoked/Charred: Scallops

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

  • About


For the Scallops


Remove the scallops from the shell, and discard the skirt and roe; you only need the meat. Cut in half and reserve. When serving, fry the scallops on 1 side only in a hot pan; this gives you a contrast of raw and cooked. Season the roasted side with the Marmite butter after cooking; this adds a greater depth of flavour and gives you a massive hit of umami.