Pan-Fried Pesto Scallops

Pesto scallops

Introduction
Despite their eye-watering price-tag, if we can get hold of hand-dived scallops rather than the dredged alternative we feel a lot less guilty.

Whatever you do though, don't bother with frozen scallops. They have been injected with brine to increase their weight, meaning you’re basically buying salty water.

Well, we say “buying”, you’re actually only renting the water because as soon as those scallops hit the pan, they will excrete an ugly milky-white liquid meaning you’ll effectively be boiling your scallops rather than frying them. A super-dry scallop and ripping-hot oil is the only way to caramelise them and amplify the natural sweetness of the meat.

Pro tip
When adding your scallops to the pan, arrange them in a clockwise format so that when you come to flip them, you can be confident that each scallop is getting the same amount of cooking.

Ingredients for a starter for two

Scallops x6
Pesto 30g
Pistachios 20g
Unsalted butter 20g
Lemon juice dash
Canola oil as needed

Instructions
Toast your pistachios in a dry pan until golden-brown. Roughly chop and set aside.

Pat your scallops dry, removing the orange roe if it freaks you out (although we think it's the best bit) and season confidently.

Heat oil in a pan until shimmering and add your scallops. Sear for 2 minutes, Flip them over and cook for 1 minute more.

Add the butter to the pan and baste the scallops. Cook for another 20 seconds, squeeze a little lemon juice over them and transfer to a paper towel to soak up any excess oil.

Top each one with a little pesto, followed by the pistachios.

Serving Suggestions
Celeriac, walnut and apple salad
Soba noodles with a dashi broth
Parma ham and grilled asparagus salad
Black pudding and broad bean puree Artichoke barigoule