Seared Scallops in Lemon Herb Butter
This recipe comes from the very talented Karla of My LaLa Life.
"This is a dish you'd often see on the menus at fancy restaurants - being charged an arm and a leg to enjoy! It is so easy to make, and in this recipethere is left over butter for you to use in other meals. I also hope this recipe shows how the thermo mixer can be a wonderful kitchen tool, whereby you can whip up some restaurant-quality dishes in the comfort ofyour home to wow guests or to spoil yourself" - Karla
Recipe Tester Feedback: "This was delicious and something I wouldn’t normally make for my family. It was fun to experiment with and will be made again. I served it as a main with a salad" - Sally-Ann
No: Gluten / Egg / Nuts
Total Preparation Time 20 minutes
Serves 4-6 as an entree
Cannot be frozen
- garlic cloves - 3-5, to taste
- fresh parsley - few sprigs, curly
- fresh basil - 6, leaves
- butter - 250 block, cubed
- lemon juice - 1 Tbsp
- scallops - 500g, fresh, pat dried and roes removed
- salt - to season
- pepper - to season
- Place garlic (3-5), parsley (a few springs) and basil leaves (6) in to the bowl. Speed 7 / 3 seconds. Scrape down the sides of the bowl.
- Add cubed butter (250g) into the bowl. Speed 7 / 5 seconds.
- Transfer the butter onto a sheet of cling film and use the cling film to mould the butter into a roll. Then cut 2-3 discs of butter of approximately 1cm thickness. Reserve the remaining butter in the fridge.
- Heat a shallow non-stick frying pan to medium-high heat and melt butter (2-3 discs as mentioned above). Add lemon juice (1 Tbsp) to the butter as its melting. This should take approximately 2-3 minutes.
- Place scallops into the frying pan on top of the melted butter, ensuring the scallops are not crowded in the pan. Sear the scallops undisturbed for approximately 2-3 minutes or until browned on eachside. The scallops are cooked when they are almost firm to touch.
- Serve scallops while they are freshly cooked. When plating, scoop some of the butter from the pan and pour onto the scallops.
- As mentioned earlier, there is excess butter left over in this recipe. This is intentional because it can be used for other delicious meals; placebuttered discs on top of meats like chicken mignons and steaks, or season on top of vegetables.
- When sourcing scallops for this recipe, I would strongly suggest purchasing your scallops from a fishmonger for freshness, maximumtaste and flavour.