Four hand-dived Scottish scallops on a rosemary branch. For you to grill or sear at home.

• Serves 1 as a main, or 2 as a starter; 4 scallops per portion, approx. 250g
• Allergens: Mollusc

At home preparation:
Warm a thick-bottomed grill pan or non-stick pan, or heat the barbecue. Season the scallops all over, and rub with a little olive oil. Sear the scallops for 2 minutes, then use branch to flip and cook other side for 2 minutes. Serve with lemon and extra virgin olive oil, fresh chilli sauce, or anchovy and rosemary sauce.