I saw something recently about Balt-Scandic SL, a great supplier that I’ve written about previously and to my surprise it was up for sale but after contacting the owner, Erik Graae Nielsen, he explained that whilst this is true what has actually happened is that the wholesale side of the business has grown so rapidly that he and his partner, Roma, do not have time to run the shop.

There may be an opportunity here for an enterprising person to take over the outlet in Algorfa, Costa Blanca that currently sells D.O. wine from the Alicante region as well as frozen seafood from Canada, Greenland, Iceland, Norway and the North Atlantic.

Meanwhile, it reminded me that I have a batch of Erik’s scallops in my freezer, so I created this:

Dredge the scallops in seasoned flour.

Sauté scallops in a little hot vegetable oil in a frying pan over medium to high heat for 5 minutes. Remove and set aside.

In the same pan add 100ml balsamic vinegar, one tablespoon runny honey and dried mixed herbs, about a teaspoon worth. Bring up to a boil and reduce heat to a gentle simmer and cook 3 minutes or so. Add back the scallops, pine nuts and capers then cook 2 minutes or until heated through.

Serve over rice.

Anyone interested in speaking to Erik can contact him at:

Balt-Scandic, SL
Centro Comercial La Finca Golf
Algorfa
Costa Blanca
+34 966 72 92 22
info@balt-scandic.com

Scallops