Seared Scallop Medallions with Garlic Butter Sauce


Preparation time: 10

Cooking time: 8 minutes

Serves: 2




250g COOKE Scallop Medallions, defrosted

15g butter

1 tbsp olive oil

1 clove garlic, finely chopped

2 tsp lemon juice

2 tsp chives, finely chopped

½ tsp lemon rind, finely grated

Lemon wedges, coriander and crusty bread to serve


  1. Preheat a frying pan over medium heat, drizzle with some olive oil and cook scallop medallions for 2½ minutes each side until well seared. Turn over and cook a further 2½ minutes, until just cooked.


  1. Meanwhile, preheat another small frying pan. Add butter and oil to the pan, when butter is melted and becoming frothy, add garlic and cook for 2-3 minutes. Remove from heat and stir in the lemon juice, chives, and lemon rind.


  1. Serve scallop medallions on serving plates, and drizzle with garlic butter sauce. Accompany with lemon wedges, coriander, and crusty bread.



Tip: For defrosting scallops, place on a paper towel lined tray, cover and place in the refrigerator overnight for use the next day.

If cooking from frozen, cook for approx. 4½ mins on each side on a medium heat.


Try adding some finely chopped chilli also if that’s your thing.