Pan Fried Queen scallops | Recipe

The pure taste of the Faroe Islands - Fried Queen scallops, served with white asparagus and vinaigrette. Recipe by Faroese chef Gutti Winther.

The Queen scallop with its iconic shell might be small in size, but it is truly large in taste. Each individual shell contains a delicious little lump of firm and moist meat. Scallops are a lean food rich in protein, vitamin D, vitamin B12 and selenium.

Queen scallops have a wonderfully delicate sweet and salty taste. They do not need a lot of preparation and stand very well on their own as a dish.

In this recipe the scallops are served with white asparagus and a herby vinaigrette, bringing the pure flavours of the sea and the summertime together in one dish.

When scallops are fried they get a caramelized crust that brings out all the delicious flavours in the flesh.

The flesh is moist and fragile so you need to be careful when cooking them. Dry the scallops on a piece of paper before frying. If they are wet you won’t get a caramelized crust, and they will braise or boil and become soggy.

They only need very short time on a piping hot pan (approximately 30 to 60 seconds), so they are just lightly seared with a delicious caramelization and the delicate taste and texture of the flesh are preserved.

You'll find this recipe, more recipes and information about seafood from the Faroe Islands at https://www.faroeseseafood.com/

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