| Hot and sweet scallops |
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| Written by Claire Hopley, 2006 | |
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Adds a lovely woody flavour. 18 scallops, white parts only cayenne pepper 4 tablespoons maple syrup 1 tsp butter salt to taste Dust one side of each scallop very lightly with cayenne pepper. Grease the base of a non-stick frying pan with the butter and place it over moderate heat. Pour the maple syrup onto a small plate and dip the peppered side of each scallop in it. When the butter develops tiny bubbles, place the scallops in the pan, syrup side down. (Let excess syrup drip off.) Brush the top lightly with any remaining syrup using a pastry brush. Cook each side for 2 minutes or until the bottom is a rich brown with slightly scorched edges. |
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