I’m a huge seafood fan – razor clams, cherry clams, oysters and the like. Scallops, however, are one of those ingredients whose pleasure utterly escaped me. I just didn’t get it. To me they seemed rather like textured protein – without any redeeming factors!
Then, on two separate occasions these past two weeks, I’ve eaten such exceptional examples that my mind may have been changed.
Scallops in a cep broth at Martin Wishart’s fantastic Edinburgh restaurant were sweet and exquisitely cooked – a perfect golden sheen on the outside providing a welcome depth.
My second encounter was at Theo Randall’s incredible Italian restaurant at The Intercontinental Park Lane, where the quality of ingredients is second to none.
Theo’s cooking is wonderful in its simplicity – using the standard of produce they do, little is needed to let the food sing. For this recipe, try getting hold of the best scallops you can find – track down a local fishmonger if possible. The results will be worth it in the end.