Scallops With Purple-Sprouting Broccoli

Sprouting broccoli isn’t often paired with such posh partners, but it is a perfect foil for firm, sweet scallops and makes a great seasonal starter. Ideally buy scallops in the shell and prepare them yourself, or at the very least buy them freshly shucked. I now keep the muscle on scallops, as it seems such a waste to trim it off. Likewise I don’t discard the corals. Here I’ve sautéed them until they start to crisp up to give them an appetizing texture.

Recipe Author:
Mark Hix
British Seasonal Food
Photography by Jason Lowe
Reproduced courtesy of Quadrille publishing


Category:  Starters & Salads  - 


For 4 people


  • 8 small tender stems of purple-sprouting broccoli
  • and freshly ground black pepper
  • 100 g butter
  • 12 medium scallops, shelled and cleaned

Scallops With Purple-Sprouting Broccoli Directions

  1. Trim the nice purple heads and a few leaves from the sprouting broccoli and put to one side. Chop the rest and cook in a pan of boiling salted water for 4-5 minutes until tender, then drain and whiz in a blender or food processor until smooth. Transfer to a clean pan, season with salt and pepper to taste and add a couple of knobs of the butter, keep warm. Remove the corals from the scallops and cut in half if large. Heat about a third of the remaining butter in a heavy-based frying pan. Season the corals and fry them for 4-5 minutes, turning every so often until crisp. Meanwhile, add the purple heads and leaves to a pan of boiling salted water and cook for about 3minutes until tender, then drain. When the corals are crisp, remove and set aside. Wipe out the pan, then rub some of the remaining butter over the base and place over a medium-high heat. Season the scallops and cook for just 1 minute on each side, then add the rest of the butter, the fried corals and the broccoli heads and leaves.

    Spoon the broccoli purée onto warm plates, arrange the scallops, corals and broccoli on top and serve at once.