- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 3 shallots, diced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 garlic cloves, crushed
- zest and juice 2 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 300g dark greens, such as cavalo nero or kale, stalks removed then shredded
- 50g anchovies, chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 9 large scallops, roe removed and halved horizontally
This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.