Treat scallops very gently when you cook them using a spatula rather than tongs so that the scallops are not pierced or torn. Serve as an entrée or for lunch with your favourite sauvignon blanc.
60g (6 tbsp) unsalted butter (cubed)
70g (1/2 cup) finely chopped shallots
560g (36) scallops
1 clove finely chopped garlic
flaky sea salt & freshly ground black pepper
95ml (1/3 cup + 2 tsp) sauvignon blanc
2 tbsp finely chopped French tarragon
2 tbsp finely chopped flat leaf parsley
6 small handfuls baby salad greens
2 lemons (quartered)
- Place butter into the base of a heavy-based pan and, over a medium heat, melt butter till bubbling.
- Add shallots and cook for 2-3 minutes or till they begin to soften, but do not brown.
- Add scallops and garlic with salt and pepper to taste. Cook for 2-3 minutes or till scallops are just about, but not quite, cooked and shallots are soft.
- Add sauvignon blanc and cook for a further 2 minutes, or till scallops are cooked and liquid has reduced by one-third.
- Remove pan from heat, add herbs to mixture and toss through.
- Line a platter or individual plates with baby salad greens, place scallops on top, and drizzle with pan juices and lemon juice. Season to taste and serve immediately.