400g(14 oz) extra large king scallopsthis is about 10-12 large scallops (see notes if buying frozen)
¼tspsalt
¼tspblack pepper
1 ½tbspavocado oil
1tbspbutter
2clovesminced garlic
¼tspchilli flakes(red pepper flakes)
80ml(1/3 cup) white wine (just enough to deglaze the pan)
120ml(1/2 cup) double (heavy) cream
1tbsplemon juice
1tbspcapers in brine, drained
4tbspfinely chopped fresh parsley
To serve:
lemon wedges
black pepper
Instructions
Take the scallops out of the fridge about 15 minutes before you want to cook them.
400 g (14 oz) extra large king scallops
Line a tray with two layers of kitchen roll. Place the scallops on the lined tray and pat the tops of the scallops with more kitchen roll.
Place a fresh layer of kitchen roll on top of the scallops and press down lightly again. Leave for 10 minutes so the kitchen roll can soak up excess moisture from the scallops.
Warm a plate up with some hot water, or place in a very low oven.
Remove the kitchen roll from the scallops (it should peel off, almost sticking to the scallops - so you know they're nice and dry). Season the scallops on both sides with the salt and pepper.
1/4 tsp salt, 1/4 tsp black pepper
Heat the oil in a large frying pan over a high heat.
1 1/2 tbsp avocado oil
Once the oil is shimmering hot, add the scallops to the pan, making sure there's space between each one.
Cook for 3-4 minutes, until dark golden brown, then turn over. The scallops should pull away from the pan when they're ready to turn.
Add the butter to the pan and cook for a further 60 - 90 seconds, spooning the butter over the scallops as it melts and bubbles. The scallops should be lightly browned on the second side and cooked through (you can check one by cutting through it - it should be opaque throughout).
1 tbsp butter
Turn the heat down to medium and remove the scallops from the pan. Place on the warm plate.
Add the garlic and chilli flakes to the pan and cook for 30 seconds, constantly stirring, then add the white wine.
2 cloves minced garlic, 1/4 tsp chilli flakes, 80 ml (1/3 cup) white wine
Let the wine bubble for 1-2 minutes, until reduced by half.
Stir in the cream, lemon juice, and capers and heat through for a further minute.
120 ml (1/2 cup) double (heavy) cream, 1 tbsp lemon juice, 1 tbsp capers in brine, drained
Stir the parsley into the sauce, then add the scallops back into the pan. Heat for 30 seconds or so, then turn off the heat.
4 tbsp finely chopped fresh parsley
Serve the scallops with lemon wedges and a sprinkling of black pepper.
lemon wedges, black pepper
Video
Notes
Buying your scallops frozen?If you're buying frozen scallops, it's worth noting that they're usually frozen after being treated with a water and preservative solution (known as wet scallops). This preserves the scallops, so they last longer, but it also adds a lot of water weight to them.This recipes calls for 400g (14oz) fresh/defrosted scallops (which is about 10-12 large scallops).If buying frozen, I would suggest buy 600g (1.3lbs) to account for the additional water weight that will be drained off once defrosted.ORGo by the number of scallops instead - buying 10-12 extra large king scallops to serve 2 people.With or without the coral?The coral is that orange and greyish part attached to the round bit of a scallop. It's edible, and is quite mild and a little sweet tasting. It's personal preference if you want to leave it on. Personally I prefer it without.The coral is often referred to as the 'roe', but the roe is actually the orange bit - which are the female reproductive organs of the scallop.The grey bit of the coral are called the milt sacs, and they're the male reproductive organs of the scallop (scallops are usually hermaphrodites - having both male and female reproductive organs).Buying scallopsI don't advise buying from regular supermarket (at least in the UK anyway). Even the extra large scallops are often tiny!Buy from a fishmonger if possible, so you can see them.You're looking for around 5-6 large scallops per person. 5-6 scallops should be about 200g.Why do I need to dry the scallops?Drying them with kitchen paper is key to get that golden crust - especially if you're buying frozen (wet) scallops.Even buying 'dry' scallops (scallops that aren't treated with a water and preservative solution), I would still pat them down with kitchen paper to remove any excess moisture.Nutritional information is approximate, per serving, based on this recipe serving two people.