Scallops with preserved lemon and caper butter
SERVES 8 AS AN ENTREE PREP AND COOK TIME 30 MINUTES (+ REFRIGERATION TIME)
24 scallops on the half shell, roe intact finely grated rind of 2 limes
2 tablespoons extra virgin olive oil, plus extra for drizzling
150g unsalted butter
½ cup (125ml) verjuice chervil leaves, to serve
PRESERVED LEMON AND CAPER BUTTER
2 quarters of preserved lemon, flesh discarded, rind rinsed
200g soft unsalted butter
2 teaspoons capers, rinsed
1 tablespoon verjuice
2 tablespoons chervil leaves
PRESERVED LEMON AND CAPER BUTTER
Place all the ingredients in a food processor and process until combined. Transfer the flavoured butter to a sheet of plastic film and roll into a 3cm thick log, then wrap in baking paper and refrigerate for 30 minutes to firm up until ready to use.
2 Meanwhile, to clean the scallops, pull the meat away from the shell, then cut out and discard the dark intestinal tract, keeping the roe intact. Wash and dry 24 half shells and place on two oven trays in a single layer.
3 Preheat the oven to 200°C (180°C fan-forced). Toss the scallops with the lime rind and oil in a bowl and season with sea salt flakes and freshly ground pepper.
4 Melt half of the butter in a large frying pan over a high heat until sizzling, then add a splash of extra oil to stop the butter from burning. Add half of the scallops and cook on one side for 30 seconds or until golden brown around the edges, add half of the verjuice and cook for 1 minute or until it has just about evaporated. Place each scallop in a clean, dry shell. Wipe out the pan with paper towel and quickly repeat this process with the remaining scallops, butter and verjuice.
5 Top each scallop with a generous slice of the Preserved Lemon and Caper Butter and place the tray in the oven for 1 minute, or until the butter just begins to melt.
6 Top each scallop with chervil and serve at once.
Not suitable to freeze or microwave.
Maggie’s tip: Verjuice is the juice of unfermented grapes and I use it as a gentle acidulant wherever I might find lemon juice or vinegar too tart. Use in salad dressings, and deglazing the pan when cooking fish and chicken or poaching fruit.