Nice big scallops, cooked fairly well ( to me a rare scallop is poor, cooking through quite well develops both texture and flavour in comparison to rare) in a chorizo and/or smoky bacon sauce.
Butter in the pan, some garlic and smoky bacon/chorizo fried up, add the scallops and cook for a good five minutes, none of this 30 seconds a side nonsense.
I've had the absolute pleasure and fortune to cook heaps of fresh scallops regularly and they taste so much better when cooked through, in my opinion. If you want to serve them rare, I say, go for ceviche.
Add wine or cider and allow to cook off (but not entirely, I prefer a slightly boozey flavour to come through) to make a nice glaze/sauce.
This works equally as well with brown crab, lobster and prawns.
I've often been told (by old fogies who are scared of garlic and "masterchefs") not to mess around with good fresh local fish with such things as garlic, herbs and chillies. I see where they come from, good fresh local fish doesnt need all that dressing up, and for me, I could eat most of it uncooked or unadulterated. However, I know that for me, a fish/shellfish, smoky bacon/chorizo, butter, garlic and chilli combination is my absolute favourite regardless of the various combinations available.
Keep your steak thanks.
