Saturday, 15 October 2011

Scallops Meuniere

I've always wanted to cook scallops because they look so posh. So today I bought a pack of little unshelled scallops and opened up The Joy of Cooking on the Scallops Meuniere recipe. It actually instructs you to make some breading mixture, but I couldn't be bothered to be quite frank. So instead I dried up some chunks of a Mediterranean bloomer and blitzed them into breadcrumbs to coat the scallops with.

After that, all that remains to be done is to fry the scallops in olive oil and butter for around 3 minutes and then drizzle them with lemon juice. I literally started flipping the scallops as soon as I had placed the last one in the pan, and took them out the second I finished flipping the last one - I was really scared I would overcook and ruin them! They were really soft and juicy and melt-in-your-mouth lovely though; I'll definitely make them again (and I'll try not to burn any of the breadcrumbs next time). Served up with some risotto milanese.