Scallops in a Sea of Herbs

 

2 T. sunflower oil

12 scallops

200g (7oz) mangetout (or snow peas)

4 spring onions (scallions), sliced on the angle

8 radishes, sliced

2 lemons, 1 juiced, 1 quartered

sea salt and freshly ground black pepper

A good half-handful each of:

green fennel leaves

coriander (cilantro) micros, or a few finely chopped coriander leaves

chive flowers, broken into florets

Korean mint leaves, finely chopped, plus a few flowers

You can choose a different profile with other herbs as desired, of course!

 

Place a frying pan over a high heat and add 1 T. of the oil. Season the scallops on one side. Once the pan is hot, place the scallops in the pan seasoned side down, following the numbers on a clock face, starting at 1 o’clock. Season the side facing upwards. Sear the scallops until caramelized, about 2-3 minutes. Use a spoon to turn them over in the order they were placed in the pan. Cook for a further 1-2 minutes, taking care not to overcook them. Do this in batches if you have a small pan. Remove the scallops to a plate and wipe the pan clean with kitchen paper. Add the rest of the oil to the pan and, once hot, stir-fry the mangetout, spring onions and the radishes for about a minute. Stir through the lemon juice and the herbs and return the scallops to the pan to regain a little heat. Season with salt and pepper and serve with lemon quarters.