Scallops in a Sea of Herbs<\/p>\n
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2 T. sunflower oil<\/p>\n
12 scallops<\/p>\n
200g (7oz) mangetout (or snow peas)<\/p>\n
4 spring onions (scallions), sliced on the angle<\/p>\n
8 radishes, sliced<\/p>\n
2 lemons, 1 juiced, 1 quartered<\/p>\n
sea salt and freshly ground black pepper<\/p>\n
A good half-handful each of:<\/p>\n
green fennel leaves<\/p>\n
coriander (cilantro) micros, or a few finely chopped coriander leaves<\/p>\n
chive flowers, broken into florets<\/p>\n
Korean mint leaves, finely chopped, plus a few flowers<\/p>\n
You can choose a different profile with other herbs as desired, of course!<\/p>\n
<\/p>\n
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\u2019clock. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n