NZ Woman's Weekly

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.

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