Pan-fried scallops with chilli flakes

Our hand-dived Scallops are sweet and buttery. The tender flesh needs little else than some good quality olive oil and a drizzle of melted butter, but we like the kick of chilli flakes too. Serve them on top of fresh rocket leaves for a simple but impressive home-cooked starter.

10 mins

2

Easy

• 200g Field & Flower Scallops, roe removed
• 2 tbsp olive oil
• 1 tsp chilli flakes
• Knob of butter
• Seasoning to taste

1. Heat the oil in a frying pan until nice and hot. Pat the scallops dry with kitchen towel, then place carefully into the pan, applying downwards pressure on the scallops for the first few seconds.

2. Cook the scallops for 2-3 minutes on one side until golden, avoiding moving them around in the pan. Turn the scallops over and cook for an additional 1-2 minutes until cooked through.

3. In the final 30 seconds of cooking time add the butter and chilli flakes to the pan, spooning the butter over the scallops as they cook.

4. Serve with cracked black pepper, a squeeze of lemon (if liked) and fresh rocket leaves.