Instructions: Prepare the scallops by placing them flat shell side down on a board.

Insert a sharp 13cm knife close to the hinge of the shell and prise open.

Keeping the blade of the knife flat against the shell bottom so as to avoid cutting into the scallop gently using a sawing motion remove the scallop from the bottom shell.

The scallop shell should now be open with the scallop nestling in the top curved half of the shell.

With a spoon carefully scoop out the scallop.

Trim the membrane and dirty end of the coral and wash the scallop in cold water.

Pat dry.

Brush a frying pan with a little oil to prevent the scallops sticking and place over a high heat. When smoking add the scallops season with a little salt and pepper and cook for 2 minutes on one side.

Turn the scallops over and immediately add the capers and sage leaves plus a little extra oil so that the sage leaves fry.

Cook for a further 2 minutes shaking the pan constantly.

Squeeze in the juice of the lemon and serve.

To grill scallops prepare as above. Lightly brush with oil and season. Grill on a medium hot grill for a few minutes on each side and serve with lemon quarters.

Serves 6

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