Marsh samphire with seared scallops

    10 min

    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.


    Hampshire, England, UK
    9 people made this

    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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