Scallops with caper berries & sage

Scallops with caper berries & sage

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

The key to cooking scallops well is to use a hot non-stick pan with just a little oil, and not to turn the scallops until they have coloured. Add the butter when you turn them, and keep basting. It’s only when you cook them this way that you’ll realize how they’re supposed to taste.

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
75g caper berries, rinsed and drained
1 small bunch fresh sage
25ml olive oil
12 large scallops, cleaned and with roe removed
50g butter
sea salt
freshly ground black pepper
lemon wedges, to serve

Method

  1. Heat the vegetable oil in a deep-fryer to 160°C. Add the caper berries and sage and fry for 1–2 minutes – they are ready when no more bubbles come off them. Remove and drain on kitchen paper.
  2. Heat the olive oil in a large frying pan until hot. Season the scallops with salt and pepper and cook for 1–2 minutes, or until deep golden brown, then turn them over and repeat. Add the butter to the pan and spoon it over the scallops.
  3. Serve the scallops immediately, sprinkled with the deep-fried caper berries and sage, with lemon wedges on the side.
Tags:
James Martin
Saturday Kitchen
quick meals
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