Here's a very tasty dinner that's actually really easy to cook but eats so well. And is a rather swanky way of impressing your favourite girl / boy. The secret of cooking scallops is to get the pan blinding hot. This way the scallops don't turn to rubber by being literally boiled. Instead, getting the pan really hot means the little scallops literally jump straight back out of the pan, searing and caramalising their natural sugars and texture. Of course, butter at that temperature, would almost boil away, so add the butter to the cold pan, and let it slowly melt and later sizzle and go all nutty. Yum Wild Scallops in Butter Serves 2 people What you need: Dozen or so wild scallops (normal scallops don't sound so posh, but will work perfectly well). Two chunks of butter A sprig of cherval Some lemon zest (for complete meal) Chips (French style) Mange Tout What to do: Get the chips on and start the rest of this dish with about 5-8 minutes to go before the chips are done. In the meantime, combine the finely chopped cherval, lemon zest, and butter together to make a little butter lump: Add the butter to the cold pan and put the pan on the highest heat possible. When the butter starts to sizzle and bubble and is going frothy, add the scallops to the pan: After a few minutes, turn the scallops over, and they should be caramalised (i.e. kinda black). After another few minutes, take the scallops out of the pan. Cook the mange-tout, and when ready, pour over the butter left in the pan over the mange-tout. Add the chips to the plate, et voila.
