If you like scallops, you will love this recipe. The most time-consuming part is making the compote. However, the compote benefits if it is made in advance. The scallops themselves take less than 10 minutes including prep and cooking. The only confusing part of the recipe concerns buying the scallops. Chemically treated scallops are called "wet" scallops because the phosphates they are soaked in causes them to absorb water. Not only does this impede the browning that makes this dish so attractive, you are paying for water instead of the meat. For this reason, Hamersley specifies "dry" or non-treated scallops.
Hamersley suggests serving the scallops and compote with some angel hair pasta but they were fantastic alone. Mrs. Hamersley (aka Fiona) includes wine suggestions for each recipe. The Marlborough Sauvignon Blanc she recommended was the ideal complement for this dish.
The bottom line: Sheer perfection!
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