These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

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July 28, 2018

Scallops with Capers, Cherry Tomatoes, Butter and Basil

July 28, 2018/ Lucy Waverman

These scallops are cooked on high heat which produces a perfectly cooked scallop, seared on the outside and opaque all the way through.

Servings: 2 as a main or 4 as an appetizer

Ingredients

1 tbsp olive oil
8 scallops, preferably extra large
Maldon salt
1 tbsp capers
16 cherry tomatoes, halved and seeded
1/4 cup unsalted butter, cubed
20 basil leaves
Freshly ground pepper to taste

Method

Heat heavy pan on high heat until very hot. Add oil. Add scallops and season with Maldon salt. Sear first side 1 to 2 minutes or until bottom has a crust. Flip and repeat on second side, 1 to 2 minutes. Reduce heat to low. Add capers, cherry tomatoes and butter. Stir in basil leaves and some pepper. Serve immediately.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Scallops with Capers, Cherry Tomatoes, Butter and Basil

Ingredients

Method