Pan-fried scallops with cauliflower vanilla purée

Vanilla pairs beautifully with the creamy mellow flavour of cauliflower and the sweetness of caramelised scallops.
 
Link to full recipe (courtesy of bbcgoodfood.com)
 
You can buy beautiful Scottish king scallops in our Online Shop - they have a sweet, delicate flavour and meaty texture and are a perfect starter option for Christmas Day.
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Preparation: Moderate

  • Provenance

    Our scallops are from the Shetland King Scallop Fishery which has achieved Marine Stewardship Council (MSC) status for sustainable management practices. The clean, nutrient-rich North Atlantic waters around Shetland’s coastline create the perfect conditions for these shellfish to thrive. As a result, Shetland king scallops grow to be large and delicious. More details

  • Cooking tips

    • Bring the scallops out of the fridge to remove the chill from them before cooking
    • Carefully remove the coral-coloured roe and muscle that attaches the scallop to the shell
    • Season the scallops with salt & pepper prior to cooking
    • Get your frying pan piping hot to achieve that essential sear
    • You can either drizzle a little oil in the pan or, if planning to serve with chorizo, cook the chorizo in the pan first so it releases its delicious spicy red oil (remove the chorizo before cooking the scallops)
    • Cook for about 1 minute then turn and cook for 30 seconds more - you know they're ready to turn once they have a lovely sear on one side - a palette knife is useful to turn them over quickly
    • Add a squeeze of lemon to the pan at the end of cooking, just before you serve

  • How should I store my scallops?

    Fresh scallops are best enjoyed when eaten straight away, or within 1 day of delivery. Store in your fridge and make sure that they are in a covered container.

     

    Alternatively, to freeze your scallops, place them straight in the freezer upon delivery and consume within 2 months. Write the date on the packaging before freezing. Do not re-freeze your fish after defrosting.