Entrée: Australia – Tasmanian Freycinet Scallops with Lemon Myrtle Butter

Serving Size: 3

Approximate Time

Prep 5 min

Cook 5 min

Total 10 min

Ingredients

12 large scallops, about 12 oz (340 g), side muscle removed and patted dry
3 tbsp (45 ml) unsalted butter
1 tsp lemon myrtle (ground or finely chopped fresh leaves)
1 clove garlic, finely minced
1 tbsp (15 ml) olive oil
Salt to taste
White pepper to taste
Lemon wedges to garnish
Chopped chives to garnish

Instructions

1. Season scallops lightly with salt and white pepper. Heat olive oil in a heavy frying pan over high heat until shimmering.
2. Sear scallops 1.5–2 minutes each side until a golden crust forms; remove from pan and keep warm.
3. Reduce heat to medium, add butter, garlic and lemon myrtle to the pan and swirl until butter foams and aromatics are fragrant (30–45 seconds).
4. Return scallops to the pan to briefly coat in the lemon myrtle butter, then plate, spooning extra butter over them.
5. Garnish with chives and lemon wedges and serve immediately.