Main Courses Recipes - Pan-fried Scallops Recipe

Ingredients

• 6 large scallops

• 2 tablespoons olive oil

• 12.5g/1/2oz butter

 For the salsa:

• 2 large ripe plum tomatoes

• 1 small ripe mango (peeled, stoned and diced)

• 1 large shallot (finely chopped)

• Juice of 1 lime

• 1/4 teaspoon Tabasco sauce

• Salt and pepper

Serves 2

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Method:

1. First make the salsa. Place the tomatoes in a bowl of just-boiled water, then skin and dice them. Put the tomatoes, mango and shallot in a bowl and add the lime juice, Tabasco and salt and pepper to taste. Stir well to mix, then cover and chill in the refrigerator until ready to serve.

2. Pat the scallops dry with kitchen paper. Heat the oil in a non-stick frying pan, add the butter and stir until foaming. Add the scallops to the pan and cook for 3 to 4 minutes, turning them once until lightly golden on both sides and tender to the touch.

3. To serve, spoon the salsa on to 2 plates. Sit the scallops on top and serve immediately.