Scallops with Lemon and Caper Butter
These delightful scallops are a perfect appetizer to serve at your next dinner party. The bright citrus complements the creamy butter and vinegary capers for a delicious starter you can share with friends, family, or enjoy on your own!
Equipment
Ingredients
- 10 scallops cleaned and prepped, but with shells
- 1 tbsp Olive Oil
- 30 g butter in small chunks
- 20 g capers
- 1 lemon juiced
- 1 bunch parsley half finely chopped, half picked
- fine sea salt
Instructions
- Wash your scallop shells with antibacterial washing up liquid, rinse well, dry, and set aside.
- Heat a frying pan over high heat and add a tbsp of olive oil. Pat the scallops dry and season generously with fine sea salt. There are two sides to a scallop, one large flat side and the other side is smaller in circumference. Cook large side down without moving too much for 2-3 minutes or until golden brown.
- Turn onto the smaller flat side, add the capers and cook for a further 1-2 minutes. Add the butter and baste the scallops for a couple of minutes off the heat. Add half the lemon juice and the chopped parsley.
- To serve place each scallop in the middle of a shell and spoon on a little lemon butter. Garnish with the picked parsley and serve.
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