Scallops Seared in Lemon and Herbed Butter

This is a dish you’d often see on the menus at fancy restaurants and being charged an arm and a leg to enjoy. It is so easy to make and in this recipe, there is left over butter for you to use in other meals. I also hope this recipe shows how the Thermomix can be a wonderful kitchen tool, whereby you can whip up some restaurant-quality style dishes in the comfort of your home to wow guests or to spoil yourself with.

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Prep and Cooking Time – 20 minutes | Serves – 2-4 as an entree

INGREDIENTS

– 3-5 cloves of garlic (subject to your taste)
– a few sprigs of curly parsley leaves
– 5-6 fresh basil leaves
– 250g block of butter (I used organic), cubed
– 1 Tablespoon lemon juice
– 500g fresh scallops, pat dried and roes removed
– salt and pepper to season

 

METHOD

Place garlic, parsley and basil leaves in to the TM bowl and chop 3 sec / speed 7. Scrape down the sides of the bowl.

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Add cubed butter into the bowl and mix 5 sec / speed 7.

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Transfer the butter onto a sheet of cling-wrap and use the cling-wrap 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.

KBD_7542Heat a shallow non-stick frying pan to medium-high heat and melt butter. Add lemon juice 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 2-4 minutes or until browned on each side. 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.

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NOTES AND VARIATIONS

As mentioned earlier, there is excess butter left over in this recipe. This is intentional because it can be used for other delicious meals; place buttered 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, maximum taste and flavour.

Part of the recipe inspired by Aldemor For Your Thermo’s Herb and Garlic Butter Roll recipe *

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