SCALLOPS WITH LEMON BUTTER
COOKBOOK: FRESH - Maggie Beer - Lantern Cookery Classics
I made this for Xmas and I have just managed to find the footage.
Heaven…..yes this is what I expect to eat there! Just perfect!
I got this recipe from one of Maggie Beer’s cookbooks and although this recipe is very complex to read, I simplified it so that the average home cook can actually be encouraged to make it! It was just unbelievably delicious!
12 scallops, roe intact
1 teaspoon olive oil
1 tablespoon Butter
1 lime , juice
sea salt & pepper
1 lemon, juice
1lemon , rind grated
2 tablespoons of peppercorns
Add all ingredients in chopper of food processor and process until all is finely chopped and well combined.
Transfer to sheet of plastic and firmly wrap in a 3cm think log. Wrap again in foil and refrigerate in chiller for 1 hour or until ready to use.
Toss scallops in lime juice. Heat butter and olive oil in pan over medium heat. Add scallops and cook for approx 30secs on each side or until they are slightly golden in colour around the edges. Dont over cook.
Remove immediately from pan and place each scallop in oven dish.
Pre heat the oven on 180C.
Remove lemon butter log from fridge. Unwrap carefully. Slice 2cm pieces and place them over each of the scallops. Place in oven for approx a minute or two or until butter begins to melt. Remove immediately from oven,. Sprinkle chopped parsley, ready to be served.