Scallops with Lemon and Garlic

Method: Super easy
Time: 10 minutes

Serves 4

  • 24 scallops, with roe
  • 100g butter
  • 2 garlic cloves, finely chopped
  • 2 juicy, lemons, squeezed
  • salt
  • pepper to season
  • small bunch of parsley, rinsed and finely chopped
  • 1/2 cup watercress to garnish

Remove the scallops from the shell by simply sliding a small sharp knife under the flesh and separating the meat from the shell. Set aside. Wash and dry shells. Heat the butter in a pan until melted. Add the garlic and scallops and cook very briefly, 1 minute each side, at the most. Remove the pan from the heat; add lemon juice, Italian parsley, salt and pepper. Return to shells. Spoon over juices. Top with watercress and serve.

Brut Champagne or Sparkling Wine complements this dish.

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Recipe by Diane Heierli, Photography & Styling C&D Heierli