#32: Bulhao Pato Scallops for the perfect Mother’s Day at home
A true Waugh family favourite, almost 2 years ago, we shared Andy’s twist on the Portuguese classic, Bulhao Scallops. As Spring begins to wave her magic wand, we thought we would post it here for all to enjoy.
Mother’s Day Perfection
Traditionally made with clams, Andy likes to give it a Scottish twist using the freshest of West Coast Scallops. Super simple, highly effective and works great with almost all seafood, this recipe is a brilliant if you are thinking of hosting a special Mother’s Day celebration at home this year.
1 x glug olive oil
5 x scallops (shucked & cleaned – foot/roe optional – keep the shells to one side for serving)
1 bunch coriander roughly chopped
3 x squashed & roughly chopped garlic cloves
2 x lemons cut in half
Ideally cook on an open fire pit to give the scallops that brilliant flamed taste. But of course hob works perfectly also 😊
Warm pan to medium hot.
Coat each scallop in the olive oil.
Place scallops into the pan searing each side for around 1 minute. Pouring any extra oil over the top.
Add the garlic and coriander and move scallops around pan cooking for 30 seconds.
Place the scallop back in their shells and squeeze the lemon juice over. Season with salt and pepper and spoon the garlic & coriander over the scallops.
Simple but perfect.
Serve with a delicate side salad, light risotto or lots of crusty bread and a crisp white wine. 😋