Pan-fried scallops







Cook Time

5-10 Min


  • 6 large scallops
  • 2 tablespoons olive oil
  • 12.5g/1⁄2 oz butter

For the salsa

  • 2 large ripe plum tomatoes
  • 1 small ripe mango, peeled, stoned and diced
  • 1 large shallot, finely chopped
  • juice of 1 lime
  • 1⁄4 teaspoon Tabasco sauce
  • salt and freshly ground black pepper
  • First, make the salsa. Put the tomatoes in a bowl of just-boiled water, then peel off skin and dice the flesh. Put the tomatoes, mango and shallot in a bowl, and add the lime juice and Tabasco. Season with salt and pepper. Stir well to mix, then cover and chill in the refrigerator until ready to serve.
  • Pat the scallops dry with kitchen paper. Heat the oil in a non-stick frying pan, add the butter and stir until foaming. Add the scallops to the pan, and cook for 3–4 minutes, turning them once, until lightly golden on both sides and tender to the touch.
  • To serve, spoon the salsa on to two plates. Sit the scallops on top, and serve immediately
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