How To Cook Scallops

Cooking Scallops In Their Shell

Scallops taste great when cooked in the shell - which acts as a 'mini baking tray' in the oven.

• Top them with a cheddar sauce from the Morrisons fish counter
• Sprinkle with a mixture of breadcrumbs, melted butter and chopped parsley.
• Bake at 190°C (fan) for 15-18 minutes.
• Always ensure they are piping hot throughout.

Frying Scallops Out Of Their Shell

If you prefer, you can ask a Morrisons fishmonger to remove scallops from the shell so you can pan fry them. You can add sauces, extra ingredients and different herbs to your scallop, but this is a great ‘base’ method for frying them.

• Before cooking pat the scallops dry on kitchen roll.
• Wait to season the scallops until just before cooking (if you season too early the salt will draw moisture out of the scallop and make them too wet).
• Heat a thin layer of oil at a high temperature in a non-stick pan until the oil starts to smoke.
• Place the first scallop in the pan. If the fat is hot enough the scallop will sizzle.
• Do not overcrowd the pan as this causes the temperature of the pan to drop.
• When you have placed the scallop in the pan, do not move it or shake the pan.
• Let the scallop sear for 2 minutes, turn over and cook for a further minute.
• Just before finishing add a small knob of butter and coat the scallops.
• Ensure they are piping hot throughout.
• Serve on a bed of asparagus, or add chorizo to the pan as you fry
• Squeeze over some lemon juice for added flavour.

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