Visiting my little sister and our 85 year old Mum in Gran Alacant gave me the opportunity of buying Scallops. Not fresh I admit but caught and frozen off the coast of Iceland and at 5€/400g it was considered to be a ganga.

We (lil’ Sis and I, left our Mum with her knitting) set off for Algorfa to meet up with writer, blogger and head honcho at Writers on Spain – Sandra Piddock. In between being interviewed for Insiders Abroad and drinking coffee she took us along to meet Erik Nielsen, a Dane who owns a wonderful bodega called, Balt-Scandic S.L. And at this establishment you can purchase wonderful wines, all sourced locally, as well as frozen Scallops. Needless to say I felt like a kid in a sweetie shop but I stopped after selecting 5 bottles of red wine plus a bottle of Cava that Sandra insisted was better than anything produced by Freixenet. It was 4€, I am drinking a glass of it now and I can confirm it is indeed another ganga.

Pan-fried Scallops with fresh lime and basil

400g scallops with roes, defrosted, remove roes (corals)
big splash olive oil
2 large crushed and chopped garlic cloves
big pinch of dried red chilli
juice of ½ lime
grate or two of lime zest
roughly ripped fresh basil leaves
Grind black pepper

Fry the scallops in the olive oil for about 1 min until golden, then flip them over and cook for a further one minute or so.

Fry the roes in a separate pan for one minute, sprinkle the garlic and red chilli into the pan, then a squeeze of the lime juice, a pinch of the zest and some ripped basil leaves. Cook for 30 seconds.

Serve the scallops on a bed of creamy mashed potatoes with the roes and pan juices drizzled over.

Griddled asparagus goes well with this too.

And if you get the chance then call into Erik’s place and sample some of his wines, you will not be disappointed but make sure somebody else is driving.

Pan-fried Scallops