• Scallops drizzled with Riesling vinegar and garnished with caramelised garlic
• Seared scallops topped with wasabi caviar on a bed of crystallised salts
• Steamed scallops with cucumber noodles
• Scallops in a spicy mandarin and coconut broth
• Florentine of scallops on lemon minted spaghetti

Cook scallops

Start by patting the scallops dry with a paper towel.

Heat a good non-stick frying pan until smoking hot and add a T of olive oil. Season each scallop on one side with a dash of sea salt and freshly ground black pepper.

Add to the pan and season the unseasoned side.

After 1 - 2 minutes, when they are turning brown, turn the scallops over using a tong or spatula 

Squeeze some lemon juice over the scallops and give the pan a good shake.

After another 1 - 2 minutes the scallops will be brown all over, and they can be slipped onto a plate.

Generally, when the centre turns from transluscent to opaque, they are done.