Name: Seared scallops with salmon pearls
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 50 gram butter; 1 tablespoon olive oil, plus extra, for brushing; 2 tablespoon finely chopped eschalot; 1/4 cup (60ml) white wine; 1 tablespoon lemon juice; sea salt and pepper, to taste; 12 scallops (in the half shell); 6 teaspoon salmon pearls; 1 punnet baby herbs

Ingredients

50 gram butter

1 tablespoon olive oil, plus extra, for brushing

2 tablespoon finely chopped eschalot

1/4 cup (60ml) white wine

1 tablespoon lemon juice

sea salt and pepper, to taste

12 scallops (in the half shell)

6 teaspoon salmon pearls

1 punnet baby herbs

Method

1.Melt half the butter and oil in a small saucepan over medium heat.

2.Add eschalot; cook 2-3 minutes, until soft but not coloured. Add wine; continue to cook 7-8 minutes, until it is reduced by half.

3.Stir in lemon juice and remaining butter; season with salt and pepper. Strain through a fine sieve and set aside.

4.Heat a frying pan over medium-high heat. Brush scallops with extra olive oil; cook scallops 1 minute each side; remove from pan and place into shells.

5.To serve, spoon a little sauce onto each scallop, garnish with 1/2 tsp salmon pearls and some baby herbs.