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Soft, sweet scallops, the ‘Queen of the Sea’ are cooked and on the table very quickly. It is important not to overcook these delicious morsels, as they become a little rubbery and chewy. By making the dressing first, it only takes a couple of minutes to flash the scallops in the pan.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 10 minutes

INGREDIENTS:

16 large sea scallops 
2 tbsp olive oil
1 garlic clove, minced
1 small glass dry white wine
3 tbsp capers, drained and chopped
1 tbsp cornichons, finely chopped
Small handful fresh basil, shredded
A few grinds of black pepper for seasoning

METHOD:

Make sure you dry the scallops well by patting with kitchen paper. Season a little on both sides and leave ready to cook.

Make the dressing by lightly ‘sweating’ the garlic in a skillet or frying pan (needs to be large if you are cooking the scallops all at the same time).  Add the wine, capers, cornichons and reduce slightly. Pour off the sauce into another pan and add the shredded basil.

In the same frying pan as the sauce, cook the scallops, 2 minutes each side, trying to make sure they are slightly caramelized on the outside.

Serve the scallops on to the plates with the warm dressing and a side salad or roasted baby tomatoes. Grind a little pepper over the platter.