Seared Scallop Medallions with Garlic Butter Sauce
Preparation time: 10
Cooking time: 8 minutes
Serves: 2
Ingredients:
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
Instructions:
- 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.
- 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.
- 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.
