Scal­lops with Burnt But­ter and Sage


Good - - FOOD -

There is no doubt this is a deca­dent dish, but when scal­lops are in sea­son you will love the sim­plic­ity of this idea, which al­lows the scal­lops to shine as the hero. Sage and ca­pers are the per­fect salty match for this lus­cious gift from the sea. This is gor­geous served with a pea purée as pic­tured.

Serves 8

3-5 scal­lops per per­son 200g + 60g but­ter a hand­ful of fresh sage leaves 4 tbsp ca­pers sea salt and black pep­per,

to sea­son Pat the scal­lops dry with a pa­per towel. Heat a heavy-based fry­ing pan, and add the first mea­sure of but­ter. Al­low the but­ter to melt and start to turn brown. As the but­ter turns brown, whisk it, and add in the sage leaves. When the sage leaves have wilted, re­move the pan from the heat and pour the but­ter mix­ture into a dish. Heat the re­main­ing but­ter and add the scal­lops to the pan. Cook for 1 minute and add the ca­pers. Turn the scal­lops and cook for 1 minute if they are small, or 2 min­utes if they are plumper. Place the scal­lops onto a plate, and pour over the browned but­ter and sage, sprin­kle with the warm ca­pers, and serve.

/ DF · GF · V

Co­conut Por­ridge

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