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I bought some scallops from the pier in Oban and cooked them with my Trangia on this jetty somewhere in West Scotland. Recipe for bliss: Boil prawn tails as starter, but you may want to remember to buy mayonnaise. Do not remove orange bit (corail) from scallops, as some people apparently do. Heat butter until slightly browning (noisette). Fry scallops from both sides, you want them to be slightly undercooked in the centre. Eat with lemon juice and crusty breadroll. Inhale Scottish sea breeze. Let eyes wander over coastal scenery.

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Taken on February 19, 2004