Tasmanian Scallops with Brown Butter

• scallop, roe-off, dry12 piece
• butter60g
• olive oil1 tbsp
• lemon, juiced½ piece
• parsley, chopped¼ bunch
• kalamata olive, pitted, halved (optional)as caper substitute20g
• saltflaky½ tsp
• black pepper¼ tsp

Method

1. 1

   Pat scallops very dry with paper towel; season with salt.

   Wet scallops will steam — and a steamed scallop is a sad scallop.

2. 2

   Heat olive oil in a frying pan until just smoking.

3. 3

   Lay scallops in the pan one at a time, working clockwise, leaving 2cm between each.

4. 4

   Sear undisturbed 90 seconds until a deep golden crust forms; flip and cook 30 seconds.

5. 5

   Lift scallops to a warm plate.

6. 6

   Add butter to the same pan; swirl over medium heat until it foams and turns nut-brown.

   Watch closely — it goes from brown to burnt fast.

7. 7

   Off the heat, stir in lemon juice, capers, and parsley; spoon over scallops and serve immediately.

Per serving

380

kcal

22g

protein

6g

carbs

30g

fat