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Hand-Dived King Scallops Grilled with Garlic

This year (2008) sees the 10th birthday of Loch Fyne Restaurants (www.lochfyne.com), the UK’s most popular seafood restaurant group.

To celebrate its 10th year, Loch Fyne Restaurants has compiled a list of ‘top ten’ sustainable fish dishes, with contributions from staff, guests and partner companies.

Mark Derry, Managing Director and company founder said: “We asked some of our favourite people to give us their most loved recipes using fish and shellfish from sustainable sources. We discovered that many of the people we work with day to day - the oyster farmer from the loch, the salmon farmers, even our waiting staff - have a real talent in the kitchen so we are excited to share their recipes as we celebrate our birthday.”

This recipe comes from Mark Derry, Managing Director of Loch Fyne Restaurants, who favours Hand-Dived King Scallops Grilled with Garlic . . .

Ingredients for Hand-Dived King Scallops Grilled with Garlic

12 king scallops, shelled
3 tbsp olive oil
1 garlic clove, crushed
1 tsp finely chopped fresh parsley
squeeze lemon juice
Butter for frying

How to make Hand-Dived King Scallops Grilled with Garlic

  • Wash the scallops carefully and pat dry with a kitchen towel.
  • Place the scallops in a mixing bowl and mix with the olive oil, crushed garlic and chopped fresh parsley.
  • Chill the prepared scallops in the fridge for about half an hour.
  • When you are ready to cook the scallops, heat a large frying pan and add a little butter.
  • Place the prepared scallops in the hot pan, turn down heat slightly and cook for a minute and a half on both sides.
  • Serve at once with a squeeze of lemon juice and a green salad.

Serves 4

Hand-Dived King Scallops Grilled with Garlic

Loch Fyne Restaurants
www.lochfyne.com

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