We love seared scallops with beurre blanc sauce! This very classical ...
FRIED SCALLOPS WITH SEA VEGETABLES
For this dish we use amazingly delicious scallops, also called coquilles. Making coquilles is really easy because you only need to fry them until they have a beautiful, golden brown layer. These shells are very popular in Novia Scotia, where they live in the deep sea. Between Cape Hatteras and Labrador you will find the best MSC-certified ones. Enjoy!
Pat the scallops dry with kitchen paper and season them on both sides with salt and pepper.
Heat 4 tablespoons of the groundnut oil in a frying pan over a high heat. Place the scallops in the pan without moving the scallops. Fry the coquilles for 2–3 minutes on both sides. Once they are nicely browned, remove the scallops from the pan.
Heat the butter in a saucepan over a low heat and fry the shallot. Spear the garlic clove on the prongs of a fork and stir with the fork. Season lightly with a pinch of pepper. Add the sea lavender, samphire and stir with the garlic-topped fork for 1 minute so it is infused with the flavour of the garlic. Add the juice of ¼ of a lemon.
Serve the scallops with sea lavender and samphire.
- 12 scallops, removed from their shells
- groundnut (peanut) oil, for frying
- 2 tbsp butter
- ½ shallot, chopped
- 1 garlic clove, peeled and left whole
- g samphire
- 150 g sea lavender
- 1 lemon
- salt and pepper