Seared Scallops, Red Peppers, Espelette, Sweetcorn Squid and Lime with Coriander

Luke Tipping

Luke Tipping

4th May 2011
Luke Tipping

Seared Scallops, Red Peppers, Espelette, Sweetcorn Squid and Lime with Coriander

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Seared Scallops, Red Peppers, Espelette, Sweetcorn Squid and Lime with Coriander recipe a try yourself? Recipe by Luke Tipping from Simpsons in Birmingham


  • 8 large scallops, preferably hand-dived
  • 2 baby squid, cleaned and cut into rings
  • 1 large or 2 small red peppers
  • 1 cob of fresh sweetcorn
  • Fresh coriander to garnish
  • 1 lime
  • Extra virgin olive oil
  • A pinch of ground Espelette
  • or Cayenne pepper


For the scallops
1. Ask your fishmonger to remove the scallops from the shell and trim away the beard, roe and any membrane.
2. Wash the scallops briefly but thoroughly in cold water. Dry them well and store in the fridge until ready to cook.
For the garnish
1. Heat the oven to 250oC. Brush the peppers lightly with a little olive oil then place them on a rack over a tray in the oven for about 8-10 minutes or until the skins blister a little and can be peeled off.
2. Plunge the peppers into ice water for 5 minutes then drain.
3. Peel the peppers, remove the seeds and stalk and cut into rectangular pieces or dice as you wish. Reserve the peppers.
4. Remove the sweetcorn kernels from the cob using a sharp knife then cook in boiling salted water for 2 minutes. Drain and plunge into ice water to stop them overcooking. Drain well and reserve.
5. Pick and wash the coriander (4-5 leaves). Cut the lime in half and reserve.
To finish
1. Heat a non-stick frying pan. Add a spoonful of olive oil and sear the scallops for approximately 2 minutes. When nicely coloured, turn them over and cook the other side. Add the squid to the pan, season with salt and continue cooking for about another minute. The squid should be lightly coloured but will toughen if overcooked and likewise the scallops should be medium rare.
2. While the scallops are cooking, heat the corn and red pepper pieces in a separate pan with a little olive oil, salt and espelette.
3. Place the cooked scallops onto warmed plates. Add the squid to the peppers and corn then squeeze over a little lime juice. Spoon the squid and garnish around the scallops and finish with a few coriander leaves olive oil and a little shredded lime zest.

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