The perfect pairing of buttery scallops and sharp summer fruit
Go for early, sour, green gooseberries in this recipe; they add a sharp, tart tang that lifts the dish and cuts through the salty buttery juices.
60g salted butter, softened
1 garlic clove, crushed
1 tbsp thyme, chopped
120g podded broad beans
12 scallops (6 shells retained for serving)
100g gooseberries, halved
Mix the butter with the garlic, thyme and a pinch of salt. Blanch the broad beans in boiling water for 1 min, then remove and rinse in cold water to stop them cooking any further. You can leave them in their pale jackets if they are small and tender, but whoppers might need disrobing.
Set a large frying pan over a high heat and fry the lardons until they turn golden brown. Turn the hob down to a medium heat and add the garlicky butter. When it foams, add the scallops and cook on each side for 2 mins. You may need to add a pinch of salt at this point, but it depends on how salty your lardons are, so taste and season accordingly.
When the scallops are opaque and just firm, remove the pan from the heat, add the beans and the gooseberries and toss everything together in the buttery juices. Divide between the 6 shells and serve.
Recipe: Kathy Slack