Scallops with or without the roe ? Opinions are always divided on this one… but here is a simple recipe to offer the sweetest compromise to all . . . Serve on its own as a starter or with linguine or pasta for a main course.
Salt & white pepper for seasoning, Coarse sea salt for dressing
Fresh herbs such as flat leaf parsley, or chives
Method
1
Start off preparing your Scallops. Pull off the roe off and side abductor muscle and set aside. Dry your Scallops with kitchen paper.
2
Dice a shallot finely
3
Melt some butter in a small saucepan and sweat the shallots on its own for a couple of minutes. Add the wine, a small pinch of saffron, and the scallop's trimmings . Simmer all gently for a couple of minutes until the roe looks cooked. Add the cream. Just before serving, using a electric blender, blitz the Scallop roe sauce until it is nice, smooth and creamy. Taste to adjust the seasoning add a sprinkle of chopped herbs... Sauce done (5 minutes)
4
Pan fry your Scallops on a hot dry frying pan, Grease the pan with a rub a kitchen paper soaked with sunflower or rapeseed oil. Add the scallops cook on 1 side until browned & caramelized, then flip and cook on the other side for another minute. Scallops done (2 minutes)
5
Plate together garnishing with a few saffron threads, herbs, coarse sea salt
We are busy Fishmongers. When fish lands at our door, every hands are on deck to sort, fillet, and pack all orders on time for DPD to pick up, while also attending after our Galway shop customers...
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