HOW TO COOK — FRESH SCALLOPS
Available with our L3 Dinner Packs — these scallops will arrive raw + just require a quick cook in a hot pan before you eat them, immediately. Instructions as follows, with video guides on our instagram stories.
Left — Right above: 1). The scallops pack with seasoning + butter. 2). Break up the butter over a low heat. 3). At this stage remove butter from heat + set aside. 4). Pan-fry scallops 40 seconds each side on a high heat. 5+6). Dress with butter, season + serve !
TO COOK
In a saucepan over a very low heat, break up the garlic + kombu butter with a spoon.
For a few minutes, keep breaking it up and stirring it gently. A low heat will prevent the butter from splitting.
Once it is half-melted + looking nice and ‘foamy’ set it aside, by the time the scallops are cooked it will be ready.
(Alternatively, let the butter sit for a while at room temperature and it will melt faster once you heat it).
With the melting butter set aside, take the scallops out of the vac pack bag.
Heat a pan on a high heat with a little neutral cooking oil (1 x Tbsp). When your the pan starts to smoke and it is lovely and hot, sprinkle a little sea-salt on one side of the scallops, and then place each one in the pan, salt side down.
Don’t crowd the pan.
Sprinkle with a little more sea-salt to season the other side, reduce the heat to medium — the pan should stay hot enough without burning them.
Cook the scallops for just 40 seconds on each side.
They will spit ! Take care.
When done, they’ll look lovely and golden brown on both sides. Remove from heat immediately + drain for a few seconds on kitchen towel.
TO SERVE
Wet the spare napkin provided and place on a dinner plate or serving platter — this will stop the shells from sliding around en-route to table.
Arrange the shell cups as you like. Into each curved shell + place a scallop.
Top with spoonfuls of the melted, foamy butter.
Then sprinkle with a little Togarashi (a natural, seven-spice blend of chilli, citrus, ginger, sesame seasoning) + fresh chives.
Cover with the shell lids, and place a wedge of lemon on top.
Squeeze with lemon + enjoy immediately !
We eat these with chopsticks or a teaspoon. When it’s just us we eat them standing up in the kitchen.
Be sure to sop up the leftover butter with a spring onion flatbread.
Order your scallops + flatbreads here. X