scallops with chorizo, broad bean puree and edible flower garnish- grain of salt

scallops, with their jewel-coloured shells and pale, soft meat are one of the more fabulous of all the sea foods. they’re also a very generous ingredient to serve as part of a canapé.

and, while it’s easy to knock back a large number of scallops without paying much attention, it can be quite difficult mastering the art of cooking them correctly.

i myself had a particularly harrowing experience one fateful night when my scallops stuck to the pan and proceeded to break off in to smaller pieces as i tried to flip them. the smaller pieces, though crispy and quite delicious, were not impressive in appearance, and seemed to disappoint my hungry guests.

nonetheless, i persevered and now believe i have got it down to a fine science. here are my tips to never-fail scallops:

1. make sure your pan is non-stick. like really non-stick. i thought my pan was non-stick until the previously mentioned night. after several ill-advised trips through the dishwasher, however, it had really lost its non-stick properties and had little left to offer me as a cooking utensil. using a brilliant non-stick pan will make this process a breeze.

2. remove the roe and small white muscle from the scallop: now, i know many people love the roe but i happen to think it is an objectionable thing akin to a piece of orange rubber. if you want to eat it, by all means, go ahead. in fact, i’d love to meet you. i always have a whole bag of them hanging around, i’d be happy to share. anyway, one thing that is an absolute must is the removal of the scallop’s tendon from its side. these come off very easily with your (clean and washed) hands.

3. dry out the scallops: once you get home from the fish shop, fish markets or ocean where you got your scallops, lay them out in a single layer on top of a tea towel or paper towels. place another towel over the top and press down. leave for around thirty minutes before cooking. this will ensure there is no excess water in or on the scallops and they will turn a lovely golden brown.

4. oil the fish, not the pan: now this isn’t a universally agreed upon technique, in fact chefs will invariably cook scallops in a pan full of butter and oil, but this has worked for me several times now. use it at your own will. once the scallops are dry and you’re about to cook, place them in a bowl and coat generously with olive oil, salt and pepper. then place a small batch of the scallops in a hot dry pan. the scallops will be golden and crisp in no time. remember, they only need a minute or two on each side, so this is not the best time to be planning your outfit or calling your friends to see if they’re still coming… or whatever.

the above scallops were garnished with a simple lemony broad bean puree, fried chorizo slice and edible purple pansy.