I don't want you to think that I'm some old skinflint, but these were so bloody expensive that I almost needed smelling salts.
Still, it was Easter Day, and we wanted to spoil ourselves a bit; and what better way to do so than with a few Scallops for lunch.
They're exacting things to cook; one needs to pay attention. Too much and they lose their sweetness, too little and they don't develop any. They should be slightly browned on the outside, but remain transparent on the inside; not unlike cooking fresh Salmon steaks. About 3 mins on either side, + or -.
With these being worth their weight in gold, I really watched over them. They were fabulous, I would almost claim them to have been perfect.
Tomorrow I shall start saving for some more!
For supper, a simple roasted Chicken.