Pan-Fried Scallops with Sage and Burnt Butter

These little jewels from the sea have the most delicious taste of, first, the wonderful fresh taste of the sea and, second, a long, nutty, buttery flavour, as well as a dense, melting, moist texture (if not overcooked). All this makes them one of my most loved seafoods. There are incredible scallops all over the world: I love the large Scottish ones that come live into the markets in London, as well as the incredible American scallops from the Boston coast, hand-caught by divers. Tasmanian