The flavour of scallops is delicious, mild and sweet with a fine, firm texture they really are fantastic. Unlike their relatives, the oyster, only a portion of the flesh is eaten, and so they are rarely sold in the shell. They are best eaten in season, which ranges from late summer to early winter. I like to serve this recipe with sweetcorn salsa and green salad, as such the quantities shown in this recipe serve 4 as a starter.

Ingredients

• 12 Scallops, cleaned and shelled
• 1/2 tsp Garam masala
• Salt and Freshly ground black pepper

Method

1. Cut the scallops in half to form thin disks.
2. Coat the scallops in a mixture of the garam masala, salt and pepper.
3. Fry the scallops over a high heat for approximately 1 minute on each side, or until the scallops are golden brown and cooked through - be sure not to over-cook as this will impare the texture.
4. Serve immediately