Lemon Browned Butter Seared Scollops
#7 of 7 months with @amex_de inspiring you to cook, create and experience at home with #amexforfoodies.
This month is special because not only is it Christmas but it’s also the end of the year… 2022 here we come! This dish not only can be a perfect Christmas dinner or lunch entree to share, show and create for your guests but it can also be a great New Years dish for something a little bit fancy (but still so easy!).
Really the only thing to keep in mind with this recipe is the sourcing. Source good quality scollops and good quality sea asparagus. This will automatically help create a delicious dish, even before you have started to cook. If you do not like sea asparagus, you can omit this and substitute for seaweed or even a nice slaw or fresh salad. I would try to use a nuttier dressing, like with sesame seeds, to contrast with the butter sauce. If you use a creamier dressing, there will be a clash with the fat element in the scollop sauce.
During the winter months, the scollops with the roe attached will be available and I highly suggest to use this when possible. A little context - the roe is the yellow/orange part attached to the scollop. It is in fact the reproductive organ to the scollop. Some people do not like the texture of the roe when eating - similar to that of cooked liver but slightly smoother - but it is considered a delicacy and actually holds a lot more flavour than the scollop itself. The other advantage is it ensure freshness. Many scollops have the roe removed at sea or by the fishing houses when caught which means the scollop dies at that point. To sell a scollop with the roe attached, the scollop means it needs to be still living. This means maximum flavour and freshness for you. So even if you don’t like to eat it yourself, guests may, but it also means you are obtaining the freshest produce.
Just a few hot tips to keep in mind. No other rules to follow apart from have some fun!
We hope you enjoy this recipe and use it to share with other loved ones. Keep experimenting, exploring and creating in the kitchen.
Tag @cecilevadas & @amex_de if you whip this one up.
Don’t worry, there will be a special 8th month of 7 months with Amex and Cecile. Stay tuned because it will be creamy, crunchy and mouthwatering!
Seared Scollops with Green Sea Asparagus
Ingredients
4 - 6 scallops on the shell
25 grams unsalted butter
2 medium garlic cloves, sliced thinly
1/4 cup chives, finely chopped
1/2 lemon, juiced and extra to serve
Green sea asparagus to plate
Method
Remove scollops from the fridge and detach the scollops from the shells. Place on a plate and season the scallops with salt and pepper.
Melt butter in a medium pan and add the garlic. Once the butter is foaming, add the scollops, seasoned side down. Cook for 2-3 minutes or until inflated and turns to a solid white. Turn and cook for a further minute until just set (any longer will over cook it), adding half of the chives and a squeeze of lemon juice in at this point.
Place the asparagus on a plate and nestle the scollop shell in, ensuring it sits flat.
Place 2-3 scallops into the shell, spoon garlic butter over. Make sure you have the delicious crispy garlic bits on top. Finish with fresh chives and a lemon wedge.
