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