Scallops is a fantastic little treasure from the sea. Cooking them is sometimes left to the pros however one of the pros, Guillame Brahimi (restauranteur and Tefal Ambassador), has provided us with a recipe which anyone can follow while not being too complicated. We have rewritten it and added some tips after trying his instructions.


What you’ll need

  1. Scallops with the roe off (this recipe is for 16 however do the maths on the below to if you choose to do less)
  2. 20 grams of black olives
  3. 20 grams of capers
  4. Half a bunch of flat leaf parsley
  5. 1 Lemon
  6. 100 grams of butter

How to do it

  • Take the olives and capers, put them in a sieve and wash them, this will ensure any vinegar or oil that was on them wont overpower the sauce. After they’re washed, give them a rough chop up
  • Chop the parsley so it is rather fine though, exclude the stalks and just chop the leaves and stems
  • Heat up a pan and melt the butter till it is starting to turn nutty brown, add the olives and capers for a minute and then squeeze three quarters of the lemon into the sauce and add the parsley. Mix it all through for 30 seconds and then take if off the heat and set aside.

Left: Tefal Triply Grill Pan Right: Tefal Saucepan

  • Heat up another pan, we are using the Tefal Heritage Triply Grill Pan because it is perfect for grilling, has short sides and allows you to get those sexy grill marks on the scallops.
  • Reduce the heat as you add the scallops onto the pan and keep an eye on them, as grill lines appear turn them 90degrees so you can achieve the criss-cross. Flip them over and cook for another minute.


  • Remove the pan and put the sauce pan back onto the heat, place the scallops into the sauce, stir the sauce gently onto the scallops and you’re done.
  • Serve them onto a dish, grab a couple of plates and enjoy.



  • When you buy the scallops try and buy them with the roe off already, it’s just a nicer looking scallop and will save you time.
  • Ask the person serving you to put the bag of scallops into a bag of ice. This will keep them cold for the trip home.
  • Having that grill pan searing hot will help ensure you get the proper grill marks. Those scallops should sing when you place them on the pan.
  • Pair these scallops with a riesling or a lager beer, such a perfect combination.