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Seared Scallops with Garlic Butter


  • 300g fresh scallops
  • 1 tbsp rapeseed oil
  • Salt and pepper
  • 3 tbsp butter
  • 1 tsp minced/lazy garlic
  • 2 tsp lemon juice
  • 2 tsp fresh chopped herbs, plus extra to garnish
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    Pat the scallops dry on both sides with a paper towel, then season with a little salt and pepper on both sides.

    Heat a drop of oil in the tapas dishes until hot. Add a few scallops to each dish – you don’t want to overcrowd the dish- and cook for 2-3 minutes per side, or until springy to touch.

    Remove the scallops from the pan, then melt the butter in the dishes.

    Add the garlic and cook for 30 seconds. Stir in the lemon juice and herbs.

    Return the scallops to the dishes and spoon some of the sauce over the top. Garnish with herbs and lemon wedges, then serve immediately.