scallop

when buying frozen, the only ingredient should be scallop (not strange chemicals to retain water)

At Queen’s Park farmers market, £48/kg

So £9 for 6

1. Uncover to dry out and season
2. Ripping hot pan (stainless steel or carbon steel)
3. Add high smoke point oil
4. When smoking add scallops and press down and season this side too
5. Cook for 90 secs ish
6. Flip and cook for 60 secs
7. 54C inside

try poaching in butter like on that Munchies Scotland episode

Try this recipe

Warning

Don’t use a stainless steel pan! Don’t add too much oil

Go well with leeks as in this recipe

facts

Pg 224 On food and Cooking, have two adductor muscles to close the shell. One fast twitch muscle for closing the shell quickly against predators, and one smaller one with slow twitch cells to hold it together for days at a time. This but is not all cut off

This is also the muscle that weakens when cooked and why Moules marinière open

File
Chorizo scallop pasta ceviche scallop leek chorizo gratin Great British menu EDEN Jumbo Crab Osteria del Lovo The OXO tower