If you like scallops, this is a great simple, delicious and quick recipe.

Make the sauce first

1. Zest one orange and keep zest to one side
2. Cut the skin and pith off this plus 1 or 2 more oranges then slice them about 7-8mm think
3. Place slices in a hot cast iron or non stick pan and give them a good charring on both sides
4. Allow to cool slightly then place in metal sieve and with the back of a ladle, squeeze all the juice out into the pan, then add the zest.
5. On a low heat, with the juice just steaming, allow the juice to reduce. You can add a little sugar to help caramelise and thicken.
6. Leave to one side, once ready.

The scallops.

1. Trim if necessary then pat dry the scallops with kitchen towel and season with salt an pepper.
2. Heat up a pan with some olive oil or butter in it.
3. When hot, swiftly add the scallops, one at a time, forming a circle. They should sizzle, when the first one goes in otherwise the pan is not hot enough.
4. Once the last scallop is in, cook for about 2-3 minutes(should be golden), then flip them one at a time, going round the circle and starting with the first one that went in.
5. After a further 2 minutes, when golden on second side, remove from pan and serve
6. Drizzle on the sauce, add garnish and serve.

Tip 1- No need to move the scallops around in the pan while cooking.

Tip 2- If scallops are stuck, then let them cook a little longer.

Tip 3- The scallops should be opaque and not translucent on the sides.

Michael Michaels is a specialist food photographer in London.

For food photography in London and the surrounding areas please contact Michael using the details above.

We shoot food photography for advertising, packaging and marketing purposes and are conveniently located in West Central London.

It's a great time of year for fresh fruit and veg and so we took advantage of it for a recent shoot, photographing some lovely ingredients.

Just simple lighting and simple background.

First up, is this lovely purple chicory, shot on stone with some directional yet softened lighting. Very simple but some good detail on parts of the leaf.

The background kept a little soft to avoid blending with the chicory itself.

Followed by some multi coloured carrots, each colour having it's own nutritional benefits.

You may have just missed the season for British asparagus as they are harvested for the last time on the summer solstice, the 21st of June, so here's a reminder of how great they were.

Savoury Food Photography

Sweet Food Photography

Published Food Photography

Michael Michaels is a specialist food photographer in London.

For food photography in London and the surrounding areas please contact Michael using the details above.

We shoot food photography for advertising, packaging and marketing purposes and are conveniently located in West Central London.

While shooting some desserts in the studio recently, these gorgeous plums were pulled out the oven and looked too good to ignore. This often happens when there is an opportunity of shooting a lovely shot  but it was never planned. It could just be when the food stylist is unpacking her food props for the food photography session and there are some beautiful beetroots or radishes, fresh from the market, lovingly tied with a little string and the opportuinity to photograph them is just too good to ignore.

So as the plum season has just started, these roasted plums were being part baked for a crumble, see below.

If you're a plum fan, get out there and enjoy. Simply cut the plums in half and roast in a medium hot oven for about 20 minutes, with a light sprinkling of muscovado or demerara sugar. They are then ready for dropping into something else, in this case, a delicious crumble, or cook for a little longer and enjoy with a spoon of cream, creme fraiche or in our case, good old fashioned custard, a good quality home made one of course.

If you're looking to make your crumble a little more interesting, try mixing a nut muesli into the mix, for extra crunch and nutty flavour.

The best desserts are always the comfort, and in my case, take me back to the days of proper school dinners, when schools had dinner ladies trained to cook and make real food.