Method: Super easy
Time: 10 minutes
- 24 scallops, with roe
- 100g butter
- 2 garlic cloves, finely chopped
- 2 juicy, lemons, squeezed
- 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