Let me tell you how we do them in our house....
I guess the first challenge is where to buy them.
You can get them in most supermarkets - often chilled but usually frozen.
These come from a range of places but ususally they are Canadian - these are great for in a fish pie but because they are quite small don't really lend themselves to being panfried.
I like to buy mine from the fishmonger - that way I can ask where they came from (personally, it has to be West Coast Scottish ideally from Mull or Skye.)
But if you are lucky enough to have a farmers market close buy you can pick up something like this..... for very little.
This little lot of 9 prime scallops cost me only £6. I think that is good value. But I am biased. I love them...
In the background you can see the other ingredient. Chorizo. I buy this from a local Mexican deli but you can get it in your supermarket. Make sure you check the potency - we like ours spicy... Not everyone does.
So here's the recipe at last:
In a hot, deep based pan, warm two slices of sourdough bread.
Give it a couple of minutes each side.
Remove and put on a hot plate.
In the same pan, add the chopped chorizo. You probably want about 10 slices of chorizo - about 80 to 100 grammes.
Make sure the heat is high and try to keep it moving. It should caramelise on the top. Turn to make sure you get both sides coloured.
Move the chorizo to the centre of the pan. Add the scallops in a clockwise pattern starting at 12 o'clock.
Once you get back to the first scallop you put in the pan, turn them. One by one.
They should have a good amount of colour.
Turn all the scallops. Give the pan a good shake. Remove from the heat.
Leave for 1 minute and serve on top of the bread.
Drain the oil over the scallops, chorizo and bread. Add greens to your taste :0