Here is my recipe for an extremely simple but effective starter using Seafood. For this particular dish i used scallops it took me about 10 minutes total including plating up.
If you like seafood but are weary about cooking it here is the perfect way to begin. I chose not to remove the roe which is the orange part of the scallop which is extremely tasty and soft when left on for cooking.
Ingredients: to serve 2
Pancetta or streaky bacon 4 slim pieces diced
Two sprigs of rosemary
Tsp olive oil
8 fresh scallops
salt and pepper
Firstly wash scallops and pat dry with tea cloth then season well with salt and pepper.
1) Heat a tsp olive oil and add streaky bacon chopped for around 6 minutes until golden brown drop in sprigs of rosemary for the last two minutes to infuse the oil.
2) Use spoon to remove pancetta/bacon and rosemary into a seperate bowl to set aside and leave the tasty infused oil in pan and back on the heat.
3) Now add scallops to pan and cook on medium high heat for two minutes either side and will turn golden brown but remain springy when pressed. Be very time conscious four minutes total is perfect for a fair size scallop,add pancetta back and prepare to plate up.
(Notice the slight golden brown crust on the second picture)
4) Now have heated plates ready and plate up placing scallops first flourishing with bacon bits and strategically placing rosemary sprigs. I used a raspberry balsamic glaze as an extra depth of taste but that’s a lesson for a later date.
Good luck & Bon Apetit!