This is one of those recipes that is so easy it’s hard to believe it can be so good.
6- 8 Digby scallops
1/2 pound of fresh mushrooms
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
3 tablespoons extra virgin olive oil
1 bay leaf
Clean and slice mushrooms. Toss them with salt, pepper, finely grated lemon peel and 2 teaspoons lemon juice. Set aside for about 10 minutes.
Bruise the coriander seeds in a mortar and pestle and toast them in a frying pan on low heat with no fat for 2 – 3 minutes until you get a sweet scent from them. Remove them from the pan.
Put 1/2 tablespoon of olive oil in the pan, turn up the heat to medium and saute the scallops which have been cut into two or three pieces depending on the size, until just set. Remove them in the order in which you put them in the pan. Put them in a warmed oven on a heated serving dish.
Add remaining olive oil to the pan. Reduce the heat and add the bay leaf, coriander and fennel seeds. Stir them until the oil is hot, then add the mushrooms and their juices. Toss gently over a low flame for 2 minutes. Turn off the heat, add the scallops, mix gently, then serve immediately. Fresh rolls or a fresh heated baguette is a nice addition.
Norma Arnett has been sharing her favourite family recipes with Sooke News Mirror readers for more than 27 years.