SCALLOPS WITH CAPER AND LEMON BUTTER SAUCE
Preparation 15 minutes Cooking 3 minutes Serves 8 The scallops can be prepared in advance to step 2 and then chilled for up to 24 hours until ready to cook.
40g softened butter zest of 1 small lemon ½ tbsp freshly chopped parsley, plus extra to garnish 16-24 fresh scallops, depending on size 8 clean scallop shells 2 tbsp capers, drained and rinsed lemon wedges, for squeezing
1 Beat together the butter, lemon zest and parsley. 2 Divide the scallops between the shells (or use gratin dishes). Put a dollop of the flavoured butter into each shell. Season. 3 Heat the grill to high. Arrange the shells (or dishes) on a baking sheet. Cook the scallops for 2-3 minutes, turning halfway through. 4 Serve hot, garnished with the capers, parsley and a squeeze of lemon juice.