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Scallops with brown butter, capers and tarragon  recipe

Scallops with brown butter, capers and tarragon recipe

1 rating

Planning a romantic dinner for two? This restaurant-style scallop starter is sure to impress. The simple brown butter sauce adds plenty of flavour but the whole dish still only takes on 10 minutes to make. See method

  • Serves 2
  • 5 mins to prepare and 5 mins to cook
  • 171 calories / serving
  • Healthy
  • Gluten-free


  • 6 fresh whole scallops (about 150g, from the fish counter), or 6 frozen scallops, defrosted thoroughly
  • ½ tsp olive oil
  • 20g soft butter
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp capers
  • 30g watercress
  • lemon wedges, to serve

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    6g 28%
  • Sugars

    0g 0%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 2.3g Protein 13.4g Fibre 0.6g


  1. If using fresh scallops, trim the small white muscle off the scallops, leaving the orange coral intact. If using defrosted frozen scallops, simply pat dry thoroughly with kitchen paper. Rub the scallops with the oil and a pinch of salt.
  2. Heat a nonstick frying pan until hot, sear the scallops for 2 mins each side (or 2½ mins if using defrosted frozen scallops), then remove from the pan. Take the pan off the heat, add the butter, tarragon and capers, and swirl until the butter is a light golden brown.
  3. Divide the watercress between 2 plates and top with the scallops. Pour over the butter sauce and serve with the lemon wedges.

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