Trio of Moray king scallops

Trio of Moray king scallops

Sweet, crisp and caremelised

Preparation Time:

10 minutes

Cooking Time:

3 minutes

Serves:

4

Difficulty Rating:

Easy

Buy Ingredients:

Ingredients

  • 12 Moray Seafoods Wild Scottish King Scallops.
  • 1 tablespoon of Sunflower oil.
  • 2 tablespoons of Sweet Chilli sauce.
  • 1 tablespoon of Chopped Spring Onions.
  • 2 tablespoon of Balsamic syrup.
  • 8 flat leaf parsley leaves.
  • 1 teaspoon of Baby Capers.
  • 1 teaspoon of Sultanas.
  • 2 teaspoon of Butter.
  • Pinch of sea salt.

Preparation

  1. If Scallops are frozen defrost in fridge using package guidelines ready for cooking.
  2. Slice spring onion at an angle and pick parsley leaves.

Cooking Directions

  1. Pre-heat a large non stick frying pan over a high heat then add sunflower oil. Chef Tip: Oil is hot when it starts to swirl around the pan.
  2. Place the patted dry scallops larger side down in frying pan first. Cook for 1 1/2 minute's and turn over and cook for another 1 1/2 minute's. Turn over again add butter and baste over scallops to finish.
  3. Remove scallops from pan and place onto plates.
  4. Season scallops with some sea salt.
  5. Garnish 4 with spring onions and sweet chilli sauce: 4 with parsley leaves and balsamic syrup: 4 with baby capers and green raisins.
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