P A N - S E A R E D S C A L L O P S
W I T H G I N G E R E D T O M A T O S A U C E
& F R E S H O R E G A N O
Preparation time: 12-15 minutes to make the
Cooking time: 5 minutes for the scallops
Season: Scallops are in season from late July until
250 g cherry tomatoes
2 sprigs fresh oregano
2 tblsp extra virgin olive oil
1 tsp freshly grated ginger
12 Shellseekers' scallops in the shell
1 rounded tsp unsalted butter
Crème fraîche or double cream (optional)
Begin by washing and quartering the cherry tomatoes. Wash the oregano and blot dry with kitchen paper. Remove the leaves from the stems and chop it finely.
Heat a large frying fan over a medium flame with the olive oil. Peel and grate the ginger and add to the frying pan, along with any ginger juices which may have accumulated on your cutting board. Immediately add the chopped oregano and once the herbs become fragrant, after about 30 seconds, toss in the quartered tomatoes. Cook for 6-7 minutes, or until the juices released from the tomatoes have reduced slightly. Add a good pinch of black pepper and sea salt to taste.
Open the scallops and release from the shell. Cut away the opaque muscle that connects the scallop to the shell.
Heat the unsalted butter in another frying pan over a medium high flame. After the butter has melted and the sizzling subsided slightly, add the scallops to the hot pan and cook for 2 1/2 minutes. Flip and cook for 30 seconds.
While the scallops are cooking, spoon 1 tblsp of sauce into each rounded scallop shell. Discard the flat shells or save for another use. Once the scallops are cooked, place one into each sauced shell. Top with a 1/2 tsp of crème fraîche or double cream if you are using it. Sprinkle over the coarse sea salt and serve.
Cook's note: If you worried about overcooking the scallops while you prepare the shells, spoon the sauce into the half shell before you melt the butter. Arrange the sauced shells on a baking tray and keep them warm in a moderate oven while you cook the scallops.