Fresh scallops, rolled in flour drizzled with lots of pepper and pan fried in butter (or butter-olive oil mix if you wish) - simple but it enhances the natural scallop flavour rather than masking it over.

I often wonder why one would want to dillute the excellent nartural and sharp flavour of a fresh scallop, by battering it and deep frying it, or rolling it in disgusting bacon or other flavour robbing materials?


No need for any additional condiments - just enjoy the tasty shell muscle:)