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| Kilmore quay seared scallop |
From October onward is fresh scallop time, this is collected in south east coast of Ireland, very tender flesh and good umami taste.
1. Rinse scallop in salted water, wipe dry. Mix with a tbsp olive oil, keep in fridge covered until cooking time.
2. To get an outside seared effect, warm frying pan, without adding oil, place scallops well separated from each other, flip over when golden, around 2 minutes each surface. Sprinkle salt on top before serving.
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