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Sherried scallops

When we want a real culinary treat we buy scallops.  This is just one of many ways you could prepare them for a starter for two large bellies.  
  • very large knob butter
  • splash olive oil
  • 1 large salad onion or shallot, chopped fine
  • 1 clove garlic, chopped 
  • large splash dry sherry
  • scallops
  • juice of half lime/ lemon
  • handful fresh parsley leaves, chopped fine
  • seasoning
  1. Melt the butter in a heavy frying pan, and add a splash of olive oil: this stops the butter from burning.  Keep heating until the fat is sizzling hot.  
  2. Fry the onion/ shallot until just cooked and then add the garlic just before the sherry, so that the garlic does not catch and burn.  Allow the sherry to evaporate a little.
  3. Add the scallops and squeeze the juice over, turning occasionally.  
  4. It is important not to overcook scallops, but the length of time will vary depending on the size and number of scallops you are cooking: cook until they are just opaque.  
  5. Sprinkle the parsley over, stir and cook half a minute longer.
  6. Remove from heat and serve immediately.