I love scallops and they don’t come fresher than from Kallin Shellfish on the Isle of Grimsay, Outer Hebrides. Since living in Scotland I have eaten the most amazing fresh seafood but these fresh scallops from Grimsay are incredible!
In fact they have created a scallop shell beach from over 20 years of discarded scallop shells surrounding Kallin Shellfish. I love to pop in whenever I am visiting Grimsay to buy their fresh crab, smoked salmon and scallops which are best eaten on the same day cooked simply with butter and garlic.
If you can’t get out to the Outer Hebrides then you can buy on line under the Namara Brand from their website
I got a delivery packed in ice sent to my parents in Wales last year and they loved all the seafood!
So here’s my very simple recipe for cooking scallops. Just serve on a bed of fresh salad or with some crusty bread. Don’t get too hung up on what to drink with seafood. I’ve drunk white wine, sparkling wine as well as whisky with scallops and they all taste fabulous.
If you prefer a sauce with your scallops then you can always add a splash of single cream and a splash of whisky or wine at the end of cooking once you have removed the scallops and stir around in the pan for a minute on a low heat to pick up all the lovely seafood flavours and garlic. I hope you enjoy these as much as we did, eaten fresh off the boat!
Scallops with Garlic Butter
Fresh shelled scallops
Heat the butter in a frying pan but don’t burn it
Add the scallops to a hot pan with a few cloves of crushed fresh garlic and cook for a few minutes each side being careful not to overcook.
Once they are golden brown on both sides, they are cooked. Serve immediately on a bed of salad. Bon Appetit!