Scallops are in season and plentiful at the moment with lovely plump ones coming in from Scotland and Cornwall, some of the best UK waters for these delicious shellfish.
The good news is that they aren’t just delish, they are also good for you. They are packed with several trace minerals including selenium, zinc and copper – all important for our health but not easily found in our food.
Selenium helps us maintain a healthy immune system and thyroid function. We need zine to help our brains function and it also aids healthy growth while copper is thought to help protect against diabetes and heart disease.
They’re also low in calories but packed with protein and omega-3 fatty acids. If you’d like to soak more facts about the health-giving benefits of scallops, then take a look at this Healthline article.
One of the best ways to enjoy scallops is to pan-fry them for a couple of minutes in butter and oil until they are caramelised on the top and bottom but soft and just cooked in the middle, but here are two other recipes to try.
Fettucine with scallops and prosciutto
Scallops are so often served only as a starter but this recipe would make a tasty and filling supper. It’s a quick and easy recipe from BBC Good Food which uses both the plump white scallop and its pretty coral-coloured roe (seems criminal to chuck this away), teaming them with crispy bits of prosciutto, garlic, lemon and white vermouth (or you could use Pernod or white wine) all stirred through fresh fettucine.
Pan-seared scallops with lemon caper sauce
We loved the idea of this lemon caper sauce with the scallops from The Recipe Critic, and brining the scallops first is a new one on us. The scallops are brined, dried and pan-fried fast in a hot pan then drenched in an unctuous but piquant sauce with lemon juice, garlic, white wine, chicken stock and a touch of Dijon mustard as well, of course, as the capers.
Perfect for a tasty starter or a lunch dish and yummy to boot!