Scallops with butter and lemon

Scallops with butter and lemon

Capesante al burro e limone

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
12 large scallops, with the corals attached
flour, for dusting
55g butter
1/2 lemon, juiced
2 tablespoons Fish stock
1 tablespoon flat-leaf parsley, finely chopped
salt
pepper

Method

  1. Dust the scallops with flour. Heat the butter in a pan, add the scallops and fry for 2 minutes on each side. Remove from the pan and set aside.
  2. Add the lemon juice and stock to the pan, stirring to scrape up the sediment from the bottom. If necessary add a little more stock. Stir in the parsley and some salt and pepper. Return the scallops to the pan, heat through briefly and serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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