Scallop shells

Scallops in Garlic and Lemon

Summary: One advantage of living where I do, is the abundance of cheap shellfish. Yesterday I cooked some scallops. These are a type of large clam. To add a bit of interest to the flavour, I made a marinade for the scallops of olive oil, garlic and lemon. This imparted a wonderful aroma to the flesh of the shellfish and proved popular with my dinner guest. Do try this recipe yourself even if you don’t usually like shellfish – the lemon and garlic overcome most of the flavours of the fish.

Ingredients for Scallops in Garlic and Lemon

  • 10 Scallops
  • 3 cloves of garlic, crushed
  • 1 teaspoon of chilli pepper
  • 2 teaspoons of oregano, finely chopped
  • 2 teaspoons of rosemary, finely chopped
  • 2 table spoons of olive oil
  • 1/2 a lemon juiced

Instructions for Scallops in Garlic and Lemon

To start with, blanch the Scallops in boiling water to cook them. Remove the flesh from their shells and take off the corals (the black mushy bit). If your buying scallops that have already been shelled then you can skip that step. Put the scallop meat into a large bowl. Add all the herbs and the olive oil and mix together. Leave to marinade for a short time. Warm up your frying pan with a little olive oil. When the pan is hot, place the scallops into the pan and cook, turning occasionally. Since the scallop meat has already been blanched, you only need to heat them up so just a few minutes will cook them. Remove the pan from the head and squeeze the lemon juice over the scallops. Toss them gently to cover them will the lemon juice. Remove the scallops from the pan and serve on plates along with some salad.

Preparation time: 25 min

Diet (other): Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 2

Meal type: dinner

Culinary tradition: French

My rating: 5 stars: ★★★★★

Scallop shells photo by Mr.TinDC