1 tbsp olive oil
450g Irish scallops
Salt and black pepper
For the lemon butter sauce:
2 garlic cloves, crushed
Juice of 1 lemon
2 tbsp fresh parsley, chopped
Kinsale Mead Co. Atlantic Dry Mead
- Melt the butter together with the olive oil in a large pan over a medium-high heat.
- Pat the scallops very dry with kitchen paper and season with salt and pepper. Working in batches to avoid a crowded pan, sear the scallops for just 1-2 minutes per side until golden brown and translucent in the centre. Set aside, tent loosely with foil and keep warm.
- For the sauce, melt the butter in the same pan. Add the garlic and cook for one minute, stirring. Stir in the lemon juice and parsley, then season to taste.
- Serve the scallops immediately with the lemon butter sauce and some brown bread.
Per Serving 225kcals, 14.6g fat (7.1g saturated), 3.8g carbs (0.3g sugars), 19.3g protein, 0.2g fibre, 0.296g sodium
TOP TIP: If you really want to impress your guests, serve this dish with chilled glasses of Kinsale Mead Co. Atlantic Dry Mead. Read more about this extra-special beverage here.