KEY POINTS:
Scallops are a delicious treat on their own, but try them in this light salad to make a meal of a delicacy which too often is just a snack
Serves 4
1 tbsp capers, roughly chopped
Zest and juice of 1 orange
3 tbsp extra virgin olive oil
Large handful flat-leafed parsley
12 scallops
½ glass dry white wine
2 tbsp butter
1. Put the capers into a large bowl with the orange zest, 2 tbsp oil and parsley. Season with freshly ground pepper and mix gently. Divide among four plates.
2. Put the scallops in a dish, season with salt and freshly ground black pepper and toss through remaining oil.
3. Heat a frying pan, then fry the scallops over a high heat for 1-2 minutes on each side until golden and just cooked.
4. Add the orange juice and wine and bubble for 30 seconds, then spoon the scallops onto the salad.
5. Add the butter to the pan and swirl in the juices to melt.
6. Drizzle over the scallops and serve immediately.
- DETOURS, HoS