- Serves: 4-6
- Cook Time: 2 minutes
- Prep Time: 10 minutes
- Effort: easy
- 20 scallops, preferably queenies
- a few small chard, leaves
For the salsa verde
- small handful flat leaf parsley
- 1 tbsp mint leaves
- 1 tbsp tarragon, leaves
- 10-15 g Dijon mustard, according to taste
- 1 clove garlic, chopped
- 15 g capers, drained
- 15 g anchovies
- 3-4 tbsp olive oil
Tips and Suggestions
The Isle of Man is famous for the queen scallop - a medium-sized variety whose shell is often colourful.
It's important not to overcook scallops as they can quickly become tough.
1. For the salsa verde: Drop all the herbs into a food processor, along with the mustard, garlic, capers, anchovies and a pinch of salt and pepper. Blend them together until everything is finely chopped. Pour in enough of the oil in a slow, steady stream to form a thickish sauce. Set aside.
2. Rub the scallops all over with a little olive oil. Heat a large frying pan, put in the scallops and fry them for 1 minute on each side or until golden.
3. Remove the scallops with a slotted spoon and serve them on a bed of chard leaves with the salsa verde spooned over.
Rate This Recipe