Seared scallops with butter and garlic
By Guy Grieve
- 8 medium dive-caught king scallops
- 1 knob butter
- 1/2 clove of garlic, chopped
- 1/2 lemon
- Sunflower oil
- Rocket or other green salad leaves with a drizzle of balsamic vinegar and a wedge of lemon
If your scallops haven’t already been shucked, remove from the shell using a round-ended knife, discarding everything but the white muscle meat and roe. Wash thoroughly.
Place a heavy-based frying pan on a medium heat. While it’s heating, rub the scallops all over with sunflower oil.
When the pan is very hot (almost smoking), add the scallops flat-side down, spacing them out well. Cook until they are opaque half-way up, then turn. When the other side is cooked, add the butter and chopped garlic, swirling it around until the butter is melted. Spoon the juice over the scallops.
Remove from heat and squeeze lemon juice over the scallops. Serve on a bed of rocket or other green leaves, with a drizzle of balsamic vinegar.