Bitesize pieces of meaty fishy heaven.
A really excellent fish shop, Kish Fish, opened up in Coolock recently and I have been eager to get my mitts on some scallops for the past week. I finally made it over today and had these bad boys for my lunch. They cook in less than 5 minutes, and here I've just served them with a simple salad.
Ingredients (serves 1):
4 - 5 fresh scallops
Fresh chilli, finely chopped
For the salad:
Butterhead lettuce, washed and torn
Tomato, cut into wedges
Bell pepper, sliced
Red onion, sliced
Splash of balsamic vinegar
First thing to do is to remove the orange part of the scallop with a sharp knife (you can ask the fishmonger to do this for you if you prefer). Season the scallops with a touch of salt and pepper, and put them into a small plastic bag. Add a generous dollop of lime juice and as much or as little chilli as you would like. Seal the bag and shake the ingredients around to ensure that each scallop is coated. Put this aside and let it marinade while you prepare the salad.
Chuck together your salad on a big plate, and drizzle with a little balsamic vinegar.
Put a frying pan on the stove on a high heat with a touch of olive oil. When the pan is good and hot, in go the scallops. Cook for 2 minutes on each side and serve immediately with the salad. This makes a good hearty lunch, or you can downsize the dish and serve as a starter for dinner.