2 tipsScallops with Herb Oil
Method
- 1In a small mixing bowl, combine the basil, chives, lemon and oil and mix to combine.
- 2Remove the scallops from the shells, and devide amoung four pieces of baking paper, placing them close together.
- 3In a medium frypan, over high heat, add a splash of olive oil. Once hot, take one piece of baking paper and flip all the scallops into the pan at the same time.
- 4Add butter and sear for 1 minute until a golden ring (or crown) appears around the outside of the scallop. Flip and repeat of the other side, before removing from the pan. Return the pan to high heat and repeat with the remaining scallops.
- 5To serve, spread rocksalt onto a large serving dish and place cooked scallops back into their washed shells, top with herb oil and serve immediately.
- 1In a small mixing bowl, combine the basil, chives, lemon and oil and mix to combine.
- 2Remove the scallops from the shells, and devide amoung four pieces of baking paper, placing them close together.
- 3In a medium frypan, over high heat, add a splash of olive oil. Once hot, take one piece of baking paper and flip all the scallops into the pan at the same time.
- 4Add butter and sear for 1 minute until a golden ring (or crown) appears around the outside of the scallop. Flip and repeat of the other side, before removing from the pan. Return the pan to high heat and repeat with the remaining scallops.
- 5To serve, spread rocksalt onto a large serving dish and place cooked scallops back into their washed shells, top with herb oil and serve immediately.
Have you cooked this recipe?
Ingredients
Herb Oil
1 bunch Chives (finely chopped)
10 Basil leaves (finely chopped)
1/2 Lemon
1/2 cups Extra Virgin Olive Oil
Seared Scallops
1/4 cups Extra Virgin Olive Oil
4 tbsp Salted Butter
25 Scallops ( on the shell)
250 g Rock Salt
Shopping list for this recipe
WoolworthsSign in to shop this recipe's ingredients at Woolworths.
Adding you scallops to a piece of baking paper all together, and cooking them in one go ensures that the scallops cook evenly and quickly. If you add them one at a time, the first ones will absorb all the heat from the pan, leaving the subsequent scallops to stew, rather than fry.
Adding you scallops to a piece of baking paper all together, and cooking them in one go ensures that the scallops cook evenly and quickly. If you add them one at a time, the first ones will absorb all the heat from the pan, leaving the subsequent scallops to stew, rather than fry.
