Scallops

Available from Fish Express, the fish counter at Arkadia Foodstore Portomaso.

Scallops, the succulent jewels of the sea, are a delicacy cherished by seafood aficionados worldwide. These bivalve molluscs are not only prized for their sweet, briny flavour but also for their tender, melt-in-your-mouth texture. Found in oceans around the globe, scallops come in various species, with the bay and sea scallops being the most popular for culinary purposes.

Cooking scallops is an art, as they require quick, precise preparation. Seared to perfection in butter or olive oil, they develop a golden-brown crust on the outside while remaining tender and moist inside. They pair harmoniously with a range of flavours, from citrusy notes to earthy herbs, making them a versatile ingredient in both gourmet and home-cooked dishes.

Scallops are not only a treat for the taste buds but also a source of lean protein, vitamins, and minerals. With their elegant presentation and delectable taste, they elevate any meal into a culinary masterpiece, earning their esteemed status in the world of seafood.

Recipe: Pan-Seared Scallops with Lemon Butter

Serves: 4

Ingredients:

• 16 large sea scallops
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped (for garnish)
• Lemon wedges for serving

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. Pat the scallops dry with paper towels and season them with salt and pepper on both sides.

2. Heat the olive oil in a large skillet over medium-high heat until it's shimmering but not smoking.

3. Carefully add the scallops to the hot skillet, making sure they are not overcrowded. Leave space between them to ensure proper searing.

4. Cook the scallops for about 2-3 minutes per side or until they develop a golden-brown crust. Avoid overcooking to keep them tender. Transfer to a plate and cover to keep warm.

5. In the same skillet, reduce the heat to medium-low and add 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.

6. Stir in the fresh lemon juice and zest, scraping up any browned bits from the bottom of the skillet.

7. Add the remaining 1 tablespoon of butter and swirl it into the sauce until it's creamy and well combined. Season the sauce with additional salt and pepper to taste if needed.

8. Return the seared scallops to the skillet briefly to warm them in the lemon butter sauce, about 1 minute.

9. To serve, plate the scallops, drizzle them with the lemon butter sauce, and garnish with chopped fresh parsley.

10. Serve hot with lemon wedges on the side for an extra burst of citrus flavour.

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