12 King scallops with the roe removed
1 tsp of salt
1/2 tsp of pepper
100ml of Cucumber Gin
2 tbsp of capers
1 tsp of fresh tarragon
Before any cooking you need to pickle the cucumber, peel and deseed the cucumber before carefully cutting into cubes.
Place the dice cucumber into a bowl and squeeze over the juice of two lemons.
Leave the cucumber to stand in only lemon juice for 30 minutes, then add the Cucumber Gin.
Place the scallops in a clean J cloth to absorb all the extra moisture on both sides.
Drizzle the dry scallops with oil, then salt and pepper.
Pre heat a non stick frying pan one a medium heat.
When the pan is hot place the scallops in to the pan one at a time starting at 12 o clock on the clock face, that way you will remember which scallop went into the pan first.
Cook the scallops for 90 seconds on each side, then add the butter, tarragon and pickled cucumber.
Remove from the heat when the butter is melted and serve.