A quick and easy shellfish dish from chef and owner of Soul Food, Patrick Williams
2 tbsp rapeseed oil
12 scallops, shucked and cleaned
For the salsa:
4 tomatoes, blanched, peeled, diced
1 shallot, finely diced
1 small garlic clove, grated
200ml rapeseed oil
Pinch of chopped parsley
Zest and juice of 1 lime
Place all the prepared vegetables for the salsa in a bowl, season lightly and add the lime zest and juice, leave to one side.
Heat a heavy bottomed frying pan and add the rapeseed oil. Place the scallops in the pan and cook for 1 min per side. Add the butter to then pan and baste the scallops, remove them and serve topped with the fresh tomato salsa.
Recipe: Patrick Williams