Shore to plate
Shore:
Plate (bit blurry):
Method:
Wait for the tide to go right out. Identify scallops by their intermittent spitting (see video, above). Take home and scrub thoroughly, then put in a pan of boiling water. Put lid on pan and wait until the shells open (not long); discard any whose shells don’t open. Prise from shells and get rid of all the gunk (brown beardy bit, dodgy black bit - I get rid of the orange roe as well, though it can be eaten), leaving just the white flesh. I give them a quick rinse at this stage, just to get rid of any rogue bits of gunk or sand. Heat some butter in a frying pan and throw in the scallops. Fry on a high heat for just a couple of minutes, turning occasionally until nicely browned. Salt and pepper; ready to eat. Good on their own or with bacon.
Stages in between:
Avoid curious cats:
