Scallops and scallops are not the same thing. Frozen scallops have been caught by trawl, so they aren’t very justifiable. Besides, they don’t have much taste either. But fresh, still live scallops from Frøya are one of the ocean’s finest delicacies. They need simple treatment, and not too long in the frying pan. Here I serve them with spring onions, which I’ve treated almost like they were asparagus. Use asparagus when they are in season.
Servings: 4 (AS AN APPETIZER)
Bring a little water to a boil in a pot. Add half of the butter. Add the spring onions and let them simmer until tender, approximately 5 minutes. Put aside.
Using a sharp knife, cut an intersecting pattern on the top and bottom of each scallop. Be careful so you don’t cut too deep. Season with salt and pepper.
Put the rest of the butter in a warm frying pan. Fry the scallops for 45 seconds on each side until there is a nice crust on the outside and the muscle is still raw in the middle.
Serve with spring onions and salmon roe.