Marsh samphire with seared scallops

Marsh samphire with seared scallops


1 person made this

About this recipe: Fresh scallops are seared to perfection and served with wild marsh samphire and a nutty yet creamy Old Winchester cheese for this elegant starter for four.

geneviever Hampshire, England, UK

Serves: 4 

  • 600g fresh marsh samphire
  • 2 tablespoons salted butter
  • 16 king-sized scallops
  • salt and pepper, to taste
  • 110g Old Winchester cheese, shaved
  • lemon wedges, to serve

Prep:5min  ›  Cook:5min  ›  Ready in:10min 

  1. Wash the samphire thoroughly under cold water. Steam over a pan of boiling water for 5 minutes, so that the samphire has softened just slightly but maintains a great crunch.
  2. Meanwhile, melt the butter in a frying pan over a medium heat and add the scallops. Cook for 1 minute and then turn and cook for a further 2 minutes. Add the samphire and toss with the scallops. Season well then transfer to a serving dish and add the Old Winchester cheese. Divide between four starter serving plates and serve with lemon wedges.

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