Pan Fried Scallops & Samphire

This is such a quick, simple, but oh so delicious dish to prepare. You just need to make sure you have good quality fresh scallops, make sure your pan is really hot, and don’t over cook them. I served this as a main course allowing 4-5 large scallops per person, but as a starter 2-3 large scallops would be fine.


Serves 2

8-10 Scallops with roe  

90g samphire 

Teaspoon unsalted butter 


1 clove crushed garlic 

1 teaspoon finely chopped shallot

2 teaspoons drained capers 

Juice of 1 lemon 

2 tablespoons olive oil

1 teaspoon honey 

Salt & Pepper 


Start by shaking the dressing ingredients together in a jar. 

Get a large frying pan hot and add a splash of oil. Season the scallops.

Add the scallops to the pan in a clockwise circle so you know where to start turning first. You don’t want to overcook them.

Cook for one minute each side. Add the other knob of butter and the lemon juice. Coat the scallops quickly and remove from the pan.

In the same pan, add the samphire and cook for 2 minutes. 

Plate up starting with the samphire, scallops, then drizzle with the dressing.

 Recipe supplied by

Food & DrinkHope Marshall