Authentic Cardigan Bay Scallops

Pat fresh scallops completely dry. Sauté in a very hot pan with a little oil for 1-2 minutes per side until caramelized and golden.

Add a generous knob of butter mixed with crushed garlic, lemon juice, and chopped parsley in the final 30 seconds of cooking.

Baste the scallops with the foaming herb butter. Serve immediately in their shells if possible.

A pristine, world-class seafood starter from Cardigan Bay.