Defrost the little buggers (this can be done placing the product in the fridge overnight to defrost for dinner the following evening)
Remember to feel around the outside for hard bits, peel them off and you’re ready to go(Note: we only stock wild caught scallops - better than the farmed stuff. You’ll notice with farmed scallops that the moisture cooks out and they reduce in size)
Step 2
Dress them in olive oil
Add a bit of the ‘Funky Ouma Himalayan and black garlic salt.’ You can get this and the rest of the locally grown, organic spice range at our store
Step 3
Pop them in the pan and fry them for two and a half minutes on each side
You will know they are ready because they will be slightly translucent in the middle
Step 4
Get a bed of chopped, fresh things together in a bowl
We suggest micro herbs, orange segments, pancetta (or fried bacon) and radishes