NZ Woman's Weekly

Saucy scallops

Saucy scallops

I discovered scallops when we visited a South Island seafood restaurant recently, and I just don’t know how I’ve got through 60 years without trying them. Now that I’m home, I’m wondering if you can suggest the best couple of ways to serve them? At the restaurant they were in a delicious mornay sauce.

A mornay sauce is certainly lovely, and I recommend poaching the scallops gently in milk first, then using that milk to make the sauce. They’re really nice in a stir-fry with a little soy and honey (don’t put them in until the vegetables are virtually done). But overall, most scallop fans will agree that they taste best, fried in butter then served with a squeeze of lemon juice. Simple, yet sensational.

NZWW cover

Subscribe to the magazine

Pregnant Kate steps out with a tiny baby bump!

In this week’s issue of the New Zealand Woman’s Weekly, Kate is all smiles as she steps out with a tiny baby bump.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.