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PAN-FRIED SCALLOPS WITH CITRUS COUSCOUS
(Serves 4)

Spring is on its way and we are finally feeling ready for lighter, zingier food. Scallops are popular but many fear cooking them - in fact nothing could be easier. High heat is the answer.

Couscous is a great carrier for zingy citrusy flavours.


1. Bring the stock, teabag, lemon juice, zest and lemon grass to a simmer. Remove from the heat but leave to infuse while you get on with the rest.

2. In a frying pan, gently sweat the chopped peppers in the oil. Add the shallot, garlic and finely chopped chili and let soften over a low heat.

3. Measure up the couscous in a heatproof bowl, add the softened pepper mixture. Through a sieve, pour over the lemon stock. Cover with cling film and leave to stand for 6-7 minutes.

4. Pack the couscous into small metal or ceramic moulds and turn out in the centre of each plate.

5. Meanwhile, pat the scallops dry with kitchen paper and brush with sunflower oil. Season well with salt and pepper.

6. Heat a non-stick frying pan until very hot.

7. Place the oiled scallops in the dry pan and fry for 50 seconds it will smoke!

8. Turn and brown for another minute. After 30 seconds, add a knob of butter and scoop over the scallops as they finish cooking. Remove from the heat and arrange 3 scallops on each plate.

Recipe provided by www.cambridgecookeryschool.com

INGREDIENTS

12 plump King scallops (roe on or off depending on likes)

Light olive oil

Maldon sea salt

Freshly ground black pepper

A large knob of butter

150g couscous

250ml vegetable stock

1 lemon tea bag

Grated zest and juice from one lemon

1 stick lemon grass, crushed

1 tablespoon light olive oil

1/4 small red chili, finely chopped

1/2 small red pepper, peeled, de-seeded and finely chopped

1/2 small yellow pepper, peeled, de-seeded and finely chopped

1 small shallot, finely chopped

1 clove garlic, finely chopped

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