Pan-fried scallops with honey, soy and chilli

scallop's voicemail

Trota was all set to go and ask for her money back – thinking they had been shortchanged over those scallops…

Pan-fried scallops with honey, soy and chilli

scallops

This recipe is from a delightful little Fortnum & Mason cookbook (Honey and Preserves, 2011).

Simple yet delicious, it has the perfect combination of zing and sweetness to showcase this wonderful shellfish. For two people you will need: 1tbsp runny honey, 2tbsp soy sauce, juice of a lime, 1tbsp toasted sesame oil, 14 scallops (without the roes), a fresh red chilli deseeded and finely chopped, 1cm piece fresh ginger chopped, 2tbsp toasted peanuts chopped, a spring onion finely sliced, a few sprigs of mint to garnish.

Mix together the honey, soy sauce and lime juice; set aside. Heat the sesame oil in a frying pan, fry the scallops for 1min each side; remove and keep warm.

Add the chilli and ginger to the pan and speedily stir fry. Return the scallops to the pan, add the spring onions and just shake to mix. Serve immediately: sprinkle the peanuts, drizzle the dressing and garnish with mint.

True, Salmon and Trota may not have found the sound of the sea in the shell, but the flavour has certainly travelled well!