Scallops from our local waters around the UK, particularly around the Scottish coastline are of excellent quality; they are mild, sweet flavoured morsels with a satisfyingly firm, yet fine flavour. The season for fresh scallops are from October to March, so an ideal light starter for the Christmas seasons entertaining menu.
12 Scallops – cleaned
3 tbsp refined olive oil
30g butter – to add at the end of the cooking process
1 fresh ripe lime – zest and juice
2 tsp fresh ginger grated
1 small hot chilli fresh or ¼ tsp chilli flakes
¼ tsp sea salt or to taste
1 salad onion – finely chopped to garnish
1 tbsp fresh coriander – set a few leaves aside to garnish at the end
A pinch of salt in the marinade and then a pinch on plating
- Prepare the marinade by mixing all the ingredients together
- Add the scallops, mix gently and set aside for 30 minutes
- Heat the griddle or large pan to very hot then place on the griddle for 1-2 minutes either side until cooked (reserve any left over marinade to use as a dressing.
- Add the butter and baste to finish off the cooking process.
- Spoon a little dressing on the scallops and serve immediately, makes an excellent starter, their definitely food to impress! Enjoy
Scallops are rich in vitamin B12, calcium, iron, magnesium, potassium, zinc and copper. They are also an excellent source of protein, phosphorus and selenium.
Cooks tips 1: Choose hand-dived scallops if you want to support a more environmentally friendly and sustainable fishing method, dredging tends to damage the seabed.
Cooks tips 2: Serve with a pea & mint puree with a little pan-fried chorizo.
Cooks tips 3: Scallops are highly perishable and should be refrigerated as soon as possible, after purchase. They are best enjoyed the same day but will keep for a couple of days. Scallops freeze fairly well, though this causes some loss of moisture and flavour but previously frozen scallops are still excellent in soups or stews.
Fish and shell fish recipes very easy to cook and make for great mid week suppers as well as dishes for entertaining guests. If you would like to learn more about the nutritional benefits of eating fish or for further information on fish cookery classes contact Claire@thecookingacademy.co.uk.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.