Scallops are a great delicacy best eaten as fresh as possible. Our Scallops come removed from the shell and with coral attached ready to cook.

Our scallops will bake, grill, stir fry, pan fry and BBQ. Scallops cook very quickly. The corals take only a matter of seconds, so they should be added to the cooking pan only shortly before servinng. Sear the scallops on a gridle after oiling, quater turn after 1 minute to makke a ciss cross pattern on top and repeat on otherside. Serve with a simple salad and dressing.

Scallops with cider Serves 4 as a starter

8 Sinely chopped)callops

100g button mushrooms (finely sliced)

300ml dry cider

1 bay leaf

2 shallots (finely chopped)

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

150ml double cream

40g butter

40g breadcrumbs

40g gruyere cheese (grated)

Wash the scallops and coral and slice thinly. Place in a pan with the mushrooms, cider, bay leaf, shallots, cayenne and salt. Bring to the boil, skim off any scum and lower the heat. Simmer gently for 4 mins. Remove the scallops and set aside, remove the bay leaf and boil the remaining liquid vigorously until reduced by half. Stir in the cream and adjust the seasoning, continue boiling for a further 5-10mins until the sauce is thickened and just beginning to turn golden, stirring all the time. Remove from the heat and whisk in half of the butter. Divide the scallops into 4 individual buttered ovenproof dishes and pour the sauce equally between them. Mix together the breadcrumbs and cheese and sprinkle over the top, followed by a sprinkling of cayenne pepper. Dot with the remaining butter and place under a hot grill for about 5 mins, until golden brown and bubbling.