Scallops cooked in their shells

Photo: Deborah Hide-Bayne

The most delicious way to eat a scallop is to fry it in butter… but I’m always disappointed how much sticky yummy deliciousness gets left stuck to the pan. This way of cooking creates more cooking liquid which instead of sticking, caramelises and can be poured out over the scallop just before serving…

1. Dive for scallops (it’s much more eco than dredging).
 

2. Build a small fire at your bach or on the beach.
 

3. When the fire has burnt down a bit, throw on the manuka branch.
 

4. It should smoke quite a bit, so nestle your scallops into the centre of the smoke, which will add a lovely smokey flavour to the seafood.
 

5. Leave for a few seconds. You should hear a crackling noise as they open.
 

6. Using a knife, loosen the scallop meat from its shell and discard the beards and intestines. Keep any juices.
 

7. Take a heavy frying pan and heat. Add a knob of butter and quickly fry the scallop for a minute each side. Pour over the juices so they caramelise in the pan.
 

8. Serve hot in the shell with a spoonful of delicious buttery juices on top.