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Ingredients

  • 2 tbsp olive oil

  • 600g scallops

  • 3 tbsp unsalted butter

  • 1 1/2 tsp garlic cloves minced

  • Salt and pepper to taste

  • 1/4 cup dry white wine

  • 2 tbsp lemon juice

  • 1/4 cup chopped parsley

Method

  1. Ensure scallops are thawed, remove side muscle if still attached.

  2. Heat olive oil in a large frying pan over medium heat. Add scallops in a single layer and work in batches if necessary.

  3. Season with salt and pepper, fry 2-3 minutes on each side until crisp, lightly browned and cooked through. Remove from pan and set aside.

  4. Melt 2 tbsp butter in same pan, scraping any bits left from the scallops. Add garlic and cook till fragrant.

  5. Pour in wine and simmer until it reduces by half. Stir in the remaining butter and lemon juice.

  6. Remove the pan from heat and add the scallops back in to warm.

  7. Serve over rice, past of vegetables. Garnish with parsley or edible flowers.

 

 
 
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