Seared Rye Bay Scallops
Author: 
Recipe type: Fish
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 8 - 10 scallops with roe attached (Ask for some shells if you want to serve as a starter)
  • 1tbs lemon olive oil
  • 1 tsp fresh lemon juice
  • 80- 100g whipped cream
  • ½ tsp Cayenne pepper
  • 1 thumb of diced chilli (to taste)
  • Chopped thyme - to taste
  • Butter
  • Black pepper
Instructions
  1. For the kicking cayenne & scallop mousse
  2. Remove the roe from the scallops ( you should have approx 200g of roe - hold back on the cream if you have less)
  3. Gently fry the roe in butter
  4. Add the lemon juice, cream and cayenne pepper, stir for 2 minutes (don't let the mix boil)
  5. Remove from the heat and allow to cool
  6. Using a food processor whizz together and then place mousse in a piping bag, chill in the fridge
  7. For the scallops
  8. Clean and dry the scallops really well
  9. Season with salt and pepper
  10. On a red-hot skillet, fry the scallops in butter for approx 2 mins each side (depending on the size)
  11. Tip: Just let them sit and fry in the pan in peace, don't push or roll them around!
  12. Drop in the diced chilli halfway through the frying process, at the end toss all together
  13. Once cooked, remove from the heat and plate up immediately
  14. Take the kicking cayenne & scallop mousse from the fridge and pipe onto plates or into the scallop shells
  15. Rest the scallops on the mousse, season with pepper
  16. Drizzle with lemon olive oil and chopped thyme to taste
  17. Enjoy!
Recipe by Sustarian Living at https://www.sustarianliving.com/seared-rye-bay-scallops/