Non-VegetarianAustralian cuisine Starters

Pan-Fried Tasmanian Scallops with Butter and Chives

Name: Pan-Fried Tasmanian Scallops with Butter and Chives
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 500 g tasmanian scallops; 60 g Unsalted butter; 1 tbsp Olive oil; 2 cloves Garlic; 1 tbsp Fresh lemon juice; 2 tbsp Fresh chives; 0.5 tsp sea salt flakes; 0.25 tsp cracked black pepper; 1 whole Lemon

Succulent Tasmanian scallops seared quickly until golden and basted in rich garlic butter, finished with fresh lemon juice and snipped chives.

🇦🇺Australia· Tasmania

Prep: 10 min
Cook: 5 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 240 kcal

Ingredients

0 of 9 gathered

Servings

500 g tasmanian scallops — cleaned, roe on or off as preferred
60 g Unsalted butter — cubed and divided
1 tbsp Olive oil — for high-heat searing
2 cloves Garlic — finely minced
1 tbsp Fresh lemon juice — freshly squeezed
2 tbsp Fresh chives — finely snipped
½ tsp sea salt flakes — to taste
¼ tsp cracked black pepper — freshly ground
1 whole Lemon — cut into wedges to serve

Equipment

•Large heavy-based frypan
•Paper towels
•Tongs
•Chef's knife

Nutrition

Per serving, approximate

Calories: 240 kcal
fat: 15 g
carbs: 4 g
fibre: 0 g
protein: 21 g
calories: 240 kcal

Instructions

1
Pat the scallops thoroughly dry on both sides using paper towels.
2
Season both sides of the scallops lightly with sea salt flakes and cracked black pepper.
3
Heat the olive oil and 20 g of butter in a large heavy-based frypan over high heat.
4
Wait until the butter is melted, foaming, and the pan is smoking hot.
5
Add the scallops to the pan in a single layer, leaving space between each one.
6
Sear undisturbed for 90 seconds until a deep golden crust forms on the bottom.
7
Turn the scallops over gently using tongs.
8
Add the remaining 40 g of butter and minced garlic to the frypan.
9
Tilt the pan slightly and spoon the foaming garlic butter over the scallops for 60 seconds.
10
Remove the frypan from the heat immediately to avoid overcooking the delicate flesh.
11
Stir in the fresh lemon juice and scatter the snipped chives over the top.
12
Transfer the scallops onto warm plates and spoon the pan juices over them.

Chef's tips

Moisture is the enemy of a good sear, so dry the scallops thoroughly before cooking. Cook in two batches if your frypan is not large enough, as crowding causes them to stew rather than caramelise.

Ingredient substitutions

fresh chives → finely chopped flat-leaf parsley
unsalted butter → ghee or clarified butter for a higher smoke point

Storage

Seared scallops are best eaten immediately, but leftovers can be kept in an airtight container in the fridge for up to one day.

Reheating

Warm very gently in a frypan with a touch of butter over low heat for 1 to 2 minutes just until warmed through.

Common mistakes to avoid

•Leaving excess moisture on the scallops, which prevents a golden crust from forming.
•Crowding the frypan, causing the scallops to steam in their own juices.
•Overcooking the scallops, resulting in a tough and rubbery texture.

Serving suggestions

Serve immediately with crusty sourdough bread to mop up the garlic chive butter.Pair alongside a crisp green salad tossed with shaved fennel.Serve over creamy potato mash or steamed Tasmanian new potatoes.