Thread: Scallops in Lemon Butter

SCALLOPS IN LEMON BUTTER RECIPE

fresh/frozen scallop, thawed

coarse breadcrumbs

sunflower oil

butter

small wedge of lemon

vermouth

salt and pepper

dash of paprika

finely chopped parsley

1. In a pan, combine butter and sunflower oil. Coat the scallops with breadcrumbs and fry each side, not more than 2 minutes each side over medium-high heat.

2. Sprinkle a dash of paprika while cooking.

3. When cooked, remove from heat and set aside on a dish. Using the same pan, adjust gradually with more butter to make a bit of a sauce, simmer with vermouth, and squeeze out the juice of the lemon. Add some of the parsley and turn off the heat.

4. Adjust with a sprinkling of salt and pepper and scoop the liquid over the cooked scallops.

5. Garnish with a bit more of the chopped parsley then serve immediately