1.) Fisherman’s Pan Fried Scallops
When it comes to scallops brought to your door fresh off the boat – in shell, with roe still attached – it’s best to approach the shellfish simply, as you would an oyster. This recipe comes from a Fisherman’s wife from Port-en-Bessin, in Normandy. Who better to present how to cook scallops to retain their natural beauty and ocean-kissed flavor?
The recipe comes courtesy of the Normandy Freshness Sea organization, a collective of fishers, sailors, and fishmongers dedicated to preserving and presenting the seafood of Normandy to the world.
Fisherman’s Pan Fried Scallops (Serves 4)
Ingredients:
- 16 scallops
- 2 walnuts of Isigny butter + about 50 g each
- 1 tablespoon of olive oil
- the juice of half a lemon
- fresh parsley coarse sea salt and cracked pepper
Methods:
- Melt half the butter in the oil, and when the mixture is ready (melted butter, still white and creamy), cook the scallops whole 2 minutes on each side, not more, to feel their fondant taste. If the scallops are really thick, cut them in two in the direction of the height, and cook for 1 or 2 minutes. Season with salt and pepper.
- At the same time, gently melt the second 50 g butter in a small saucepan or in a bain-marie and add the lemon juice.
- Pour this mixture into the cooking pan, and sprinkle with fresh chopped parsley, and serve immediately.
- It is also possible to garnish with 1 or 2 shallots cut very finely and lemon zest.
