Scallops, Fisherman Style
Scallops, Fisherman Style
Andrew Taylor
This is a simple dish and this is how our local fishermen eat freshly harvested scallops on the boat.
Andrew Taylor was the proprietor of the The Crumplehorn Inn in Polpero, UK
Serves 2
Ingredients
3-4 scallops per person. Quantity depends on the size of scallops.
2 rashers of bacon, chopped
1 small onion (approximately 100 gm.), peeled and chopped
2 cloves of garlic, peeled and chopped
2 tbsp. butter
1/2 cup dry white wine (optional)
1 tbsp. cornflour or white flour, dissolved in 2 tbsp. cold water/milk
Instructions
Heat butter in a pan and add the onion, garlic and bacon. Fry gently until onions look transparent.
Add the scallops, turning them once or twice over the space of 5 minutes until resilient to the touch. Take care not to overcook.
Remove the scallops, add the white wine and the cornflour to thicken the sauce. Simmer for a minute and serve over the scallops.
You can eat sea-fresh scallops raw like oysters.
Notes
Andrew Taylor is the chef-proprietor of Crumplehorn Inn in Polperro, Cornwall.
Note from Mamta: As a non-meat eater, I make thse without the bacon. they are still delicious!
