Black Garlic with Scallops
Member recipe

Black Garlic with Scallops

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 2

This is an ideal starter for two or a pre-dinner nibble. It is also excellent as a lunch, served with a lemon vinaigrette rocket salad.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Print

Ingredients

  • 250g small queen scallops (these are sold in the fish counter in supermarkets)
  • 50g chorizo sausage - finely diced
  • 5 cloves of peeled black garlic very finely sliced
  • Juice of half a lemon
  • 1 tablespoon of freshly chopped parsley
  • 1 tablespoon of freshly snipped chives
  • 1 tablespoon of sherry
  • Lemon wedges for serving

Method

    1. Pat the scallops dry with a kitchen towel.
    2. Heat a large frying pan (no oil) and fry the chorizo sausage for 1 to 2 minutes.
    3. Add the scallops, sliced black garlic and stir-fry for about 4 minutes or until the scallops are cooked.
    4. Sprinkle the parsley and chives into the frying pan.
    5. Add the lemon juice and the sherry.
    6. Turn up the heat for one minute.
    7. Serve immediately with a slice of lemon to squeeze over the top.
BBC GoodFood Magazine

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.