Premium hand-dived Scottish scallops, shelled and cleaned. Season and sear for three minutes on each side in a hot pan with some capers and sage, or chargrill if you prefer.
Serve with fresh borlotti beans and slow roast Datterini tomatoes.
AT HOME PREPARATION:
Over medium-high heat, warm a thick-bottomed frying pan large enough to hold the scallops in one layer. Add a small amount of olive oil. Season the scallops on both sides with salt and black pepper. Sear the scallops for 2 minutes. Flip each scallop, reduce the heat, and continue to cook another 1½ minutes. Remove pan from heat, and add 1 tablespoon olive oil. Squeeze over the juice of the lemon and shake the pan for a minute. Serve the scallops with pan juices.