Latest news with #scallops
Telegraph
02-07-2025
- General
- Telegraph
Pan-fried scallops with broad bean purée and herb relish
Scallops are one of my favourite shellfish, whether cooked or raw. A truly fresh scallop should be slightly off-white in colour and dry to the touch. For the best quality, buy them in the shell and shuck them yourself, or ask your fishmonger to do it in front of you so you know exactly what you're getting. Overview Prep time 20 mins Cook time 10 mins Serves 4 Ingredients 12 medium scallops, shucked, cleaned, and the bottom halves of the shells kept and washed (to use for serving) For the relish 1 small onion or 2 shallots, finely chopped 1 tbsp cider vinegar 300g broad beans (shelled weight) 2 tbsp olive or rapeseed oil, plus extra for brushing 2 large tomatoes, quartered, seeds removed and finely chopped 1 medium chilli, finely chopped, seeds and all 1 tbsp roughly chopped coriander
Times
12-05-2025
- Entertainment
- Times
Champagne, carpaccio and some football: my day in Fulham's posh stand
I sit down, holding a glass of Veuve Clicquot. The Thames shimmers below. A smiling waiter appears with a tray of plump scallops. They are warm and unctuous, so I have several. If I wanted, I could have had 30, but there is delicate sea bream on the next tray. Then I wolf down a plate of rare roast beef, only to realise it was venison. Silly me. The only beef is carpaccio. And so it continues until my belly hurts so that walking the 20ft to my seat to watch Fulham take on Everton on Saturday feels a blessed relief. You cannot take your champagne with you to watch the football, thank goodness, or I might have toppled down the tiers of the new
Telegraph
06-05-2025
- General
- Telegraph
Scallops with smoked chilli butter and fried sage
An elegant dish that lets the heat of chillies and the sweetness of scallops shine. Requires soaking time. Overview Prep time 10 mins Cook time 7 mins Serves 4 Ingredients 2 tbsp neutral oil 8 sage leaves 8 large scallops, removed from shell (shells cleaned and kept to one side) lime wedges, to serve For the smoked chilli butter (makes more than you need) 10g guajillo chilli 12g ancho chilli 10g Aleppo chilli (all whole, dried) 250g unsalted butter, softened zest of 1 lemon Method Step For the chilli butter, toast 10g guajillo chilli, 12g ancho chilli and 10g Aleppo chilli briefly in a dry pan until aromatic. Soak in hot water for 10 minutes, then drain and finely chop. Step In a bowl, combine the chillies with 250g softened unsalted butter, zest of 1 lemon and 1 tsp salt. Blend or mix thoroughly and set aside. This can be made ahead and rolled into a log then chilled and sliced as needed. Step Heat 1 tbsp neutral oil in a pan then add 8 sage leaves and fry for about 10 seconds until crisp. Drain on kitchen paper and set aside. Step For the scallops, heat a non-stick pan over high heat with 1 tbsp neutral oil. Season 8 large scallops lightly with salt and sear for about 1 minute on each side, until golden and just cooked through. In the final 20 seconds of cooking, add a generous spoonful of the smoked chilli butter to the pan and let it foam and coat the scallops. Step Spoon into the cleaned shells or on to a warm plate. Top each with a crisp sage leaf and a pinch of flaky salt. Serve with a wedge of lime on the side.
