Caramelised Scallops with Lemon Grass Butter

Serves: 2


  • 40g butter
  • 2 finely sliced stalks lemon grass
  • 1 tsp olive oil
  • 6 scallops
  • A squeeze of lemon juice
  • Steamed broccoli, to serve


  1. For a decadent starter, melt 40g butter over a low heat in a small pan and add 2 finely sliced stalks lemon grass. Leave to infuse over a very gentle heat (you don't want the lemon grass to fry).
  2. Meanwhile, heat another frying pan until very hot, add 1 tsp olive oil and some seasoning. Add 6 scallops, smooth sides down. Cook for 2 minutes, pressing down so they caramelise evenly. Turn, and cook for 2 minutes more.
  3. Add a squeeze of lemon juice then serve with the lemon grass butter and steamed broccoli.