Revisiting the Essex Road recipe for scallops today, but I didn’t have breadcrumbs so spiced it up a little with a few chili flakes. Not too much – didn’t want to swamp the flavour. They were delicious. Thanks Steve Hatt Fishmongers – you are the best! Original recipe is below the photo.

12 scallops (for 4 people as a starter)

A cup of breadcrumbs.

Salt, pepper

1 teaspoon of smoked paprika.

2 finely chopped garlic cloves.

1 small red chilli finely chopped (optional)

a handful of finely chopped parsley or coriander leaf.

Juice of 1 lime

Olive oil or butter to fry the scallops.

What to do.

Mix breadcrumbs, salt and pepper, garlic, smoked paprika (and chilli if you like it spicy) and spread this mix out on a plate or large shallow dish. Coat the scallops in the breadcrumb mix by pressing them gently into it, first one side and then the other. Make sure that the scallops are dry for this stage, otherwise the breadcrumb mix will get lumpy.

Pop the plate of breaded scallops in the fridge for about an hour before you fry them

Heat the oil or butter in a large frying pan until its really hot. You need enough space to keep the scallops apart so do in two batches if your pan isn’t big enough to spread them all out.

Pop the scallops in the hot oil and fry for 2 or 3 minutes on each side. Turn them very gently using a fish slice or a spoon.

Sprinkle with lime juice and chopped coriander or parsley and serve with a salad made with green leaves (spinach, cos lettuce, watercress) and sliced raw red and yellow peppers, or, for a main course, with spaghetti.