Dozen Scallops
4 Tbsp Morella Grove Caramelised Apple Vinegar
2 Tbsp finely chopped Dill
Garlic minced or grated
Pinch Salt & Pepper
1 Tbsp Butter
1. Dry scallops on kitchen paper on each side to remove excess moisture to avoid stewing when cooking
2. Use a heavy based non stick pan on high heat until pan is almost smoking
3. Place scallops into hot pan for 1 minute until browned on 1 side
4. Use a spatula to turn over evenly, scallops should be a nice golden colour on both sides
5. Add butter into the centre of the pan and then add the garlic directly into the butter
6. Gently coat scallops in the butter and garlic mix
7. Add Morella Grove Caramelised Apple Vinegar to glaze scallops
8. Sprinkle with Dill and salt and Pepper
9. Serve
source : Caroline Sinclair @ dandi _studio
