Photography by Sydney Food Photographer Omid
Recipe and styling by Sydney Food Stylist Jane Collins
Scallops with lemon butter sauce
This butter sauce is rich, light and sharp at the same time! This makes about a cup and the trick is to keep the sauce warm, but not hot so remove from heat while you whisk in the butter, if the sauce is getting to cold and the butter is not melting, place back over a low heat to bring the temperature back up. If you like it a bit sharper add some lemon juice or some lemon zest at the end. This is great on any seafood, but also good with roasted chicken and golden potatoes. This is called a compound sauce, you are adding cold butter to a hot acid liquid, and the sauce will gradually become thick and smooth.
These scallops are easily cooked on the BBQ flat grill where if big enough you can cook them all at the same time. Make the sauce first and set aside, that way it’s a quick sear for the scallops and drizzle with lemon sauce and you are away. We used to make this sauce in a restaurant I worked in, and serve it with grilled prawns, fish and add chopped mustard fruits to the sauce at the end.
Prep time 10 minutes
Cooking time 5-8 minutes
½ small red onion, quartered
½ lemon, juiced
2 Tbsps white wine vinegar
1 sprig tarragon
200g butter, chopped
Sea salt and ground white pepper to season
1 Tbsp olive oil
12 scallops on the half shell
Micro herbs to garnish
1 In a small saucepan, place onion, lemon juice, vinegar and tarragon, cook over medium high heat till bubbling. Reduce heat to low and cook for 2-3 minutes till slightly thickened. Remove onion pieces and tarragon sprig, take off the heat and whisk in cold butter cubes constantly till sauce is smooth and all the butter has been used. The sauce should be thick and glossy. Set aside in a warm place. Season with sea salt and white pepper.
2 Wash and remove any grit from the scallops. Heat a large frypan or grill plate on the bbq to medium high. Drizzle with olive oil and cook scallops for 1 minute each side. Drizzle with lemon butter sauce and top with micro herbs.