Serves: 4

Prep Time: 10 mins

Cooking Time: 3 mins



12 x scallops with roe removed (make sure they’re big and juicy)

1 tbs Oil, a knob of butter and a squeeze of lemon to fry.

Salt and pepper to season.


Salad - 1 cucumber, deseeded, cut into half moons

1 large ripe avocado, cut into cubes

100g edamame beans

Zest and juice of 2 limes

1 Tsp chilli flakes

125ml of virgin olive oil

15 mint leaves, shredded



  1. Pat the 12 scallops until really dry.
  2. Add a tbs of oil and season them with salt and pepper.
  3. Place the 12 scallops in a hot pan and cook for 3mins. Do not move.
  4. Flip each scallop over and cook for a further 1-2mins.
  5. Add a knob of butter to the pan and baste the scallops for 30secs.
  6. Finish with a squeeze of lemon.
  7. For the salad –Mix together, 1 cucumber (deseeded and cut into half moons), 1 large ripe avocado (cut into cubes), 100g of edamame beans, the zest and juice of 2 limes, 1 tsp of chilli flakes, 125ml of virgin olive oil and 15 mint leaves (shredded).
  8. Serve a small handful of salad with 3 scallops per person.


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