Scallops are in season and a real treat! They are deceptively easy to cook and will delight your friends.

Serves 2




  • 6 queen scallops
  • 300g of wild mushrooms (brown mushrooms will also do), sliced
  • 50g of sliced pancetta or bacon lardons
  • Handful of roughly chopped hazelnuts
  • 1 Tablespoon of chopped coriander
  • Drizzle of truffle oil


In a large pan, heat a large glug of oil until hot
Add the bacon and quickly colour all over
Add the mushrooms and a small pinch of salt
Cook until the mushrooms have released their water and are starting to brown, add the nuts and coriander and plate up

For the scallops:
Pour a decent ‘film’ of olive oil into a pan and bring to high heat
Season the scallops with salt
Place them into the hot oil
Caramelise them on one side until golden brown before turning over (around 3 minutes)
Turn over, but do not caramelise the second side, as this will overcook the scallops
Test with fingertips; the scallops should be firm but not rubbery, with just a little bit of give
Serve on top of the mushroom ragout drizzled with the truffle oil