Ingredients Jump to Instructions ↓

  1. 1 Garlic clove - peeled, bruised

  2. 1 cup 62g / 2 1/5oz Chopped spring onions

  3. 1 cup 237ml Finely-sliced mushrooms

  4. 1/4 cup 59ml Finely-sliced green pepper

  5. 1/2 Lemon - juiced, divided

  6. 1 cup 62g / 2 1/5oz Peeled tomatoes in

  7. 1/8's

  8. 1 lb 454g / 16oz Scallops All-purpose flour - as needed Salt - to taste White peppercorns - to taste

  9. 2 tablespoons 30ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Melt a tablespoon clarified butter in a pan and add the bruised garlic clove. Allow it to sweat and add the spring onions, tossing well. Reduce the pan heat and remove the garlic. Add the green pepper. Add in the mushrooms and stir gently to coat with the butter. Add half of the lemon juice and tomatoes. Season with salt and pepper. Dry scallops well, season and lightly dust with flour. In a separate pan, place enough clarified butter to coat, add the scallops and shallow fry for 4 minutes, tossing them over several times. Add the remaining lemon juice and chopped parsley. Place the vegetables around the serving dish and spoon the scallops into the center. Serve with steamed rice, if desired. This recipe yields 4 servings.


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