Hand Dived Scallops with Pickled Pear
Our diver John dives all year round, so long as the waters are clear enough to see the Scallops, he'll bring us Lyme Bay's sweetest meat for your menu.
12 Hand Dived Scallops, shucked and washed
Pickling Liquid ingredients:
300g Cider Vinegar
3 Juniper Berries
1 Clove of Garlic
Wood Sorrel to Garnish
Salt and Pepper
1. Peel and quarter the Pear, bring the pickling liquid to the boil, add the Pear and leave to cool
2. Heat a little Extra virgin olive oil in a non stick pan and cook the Hand Dived Scallops.
3/4 of the cooking time on one side and then turning the Scallops and finishing on the other side. The cooking process should take no longer than 2 minutes
3. Serve on a warm plate with a salad of the pickled Pear and Wood Sorrel