Pan-fried scallops with garlic, parsley and lemon

AT A GLANCE

  • Serves 4 people

  • 8 (about 1kg) scallops in the half shell
  • 1 clove of garlic, finely chopped
  • ½ tbsp finely chopped flat-leaf parsley
  • ½ lemon, finely grated rind and juice only
  • 2 tbsp extra-virgin olive oil
01   Scatter scallops with garlic, parsley, lemon rind and drizzle with olive oil. Heat a large cast-iron frying pan over high heat until very hot (4-5 minutes). Add scallops to the pan and cook, shell-side down, until just opaque (3-5 minutes). Drizzle with lemon juice, season to taste with sea salt and freshly ground black pepper, and serve immediately.

Recipe:

ANDY HARRIS

Photography:

CON POULOS

Styling:

EMMA KNOWLES

Drinking Suggestion:

DRY WHITE SOAVE. , suggested by MAX ALLEN

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