Caramelised Scallops with Lemon Grass Butter
Ingredients
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40g butter
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2 finely sliced stalks lemon grass
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1 tsp olive oil
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6 scallops
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A squeeze of lemon juice
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Steamed broccoli, to serve
Method
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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).
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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.
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Add a squeeze of lemon juice then serve with the lemon grass butter and steamed broccoli.
Comments
Glossary
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Butter
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Caramelise
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Fry
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Heat
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How to Cook Broccoli | Types of Broccoli | Waitrose
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Infuse
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Lemon
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Lemon grass
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Lemon juice
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Low heat
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Melt
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Oil
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Shellfish
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Small pan
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Squeeze
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Steam
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This recipe was first published in May 2004.
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