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Scarlett’s Pan-fried Scallops

Pan fry scallops in a little butter on a medium to high heatfor a couple of minutes on each side, until golden brown in colour.  Add a good glug of Ornamental sauce and cook for a further minute or so either side.  Remove the scallops from the pan and put to one side.  Reduce the pan juices over a high heat for 30 seconds, and spoon over the scallops. Delicious served with pureed cauliflower and steamed spinach.  Yum!

Posted 25.03.13