Scallops with brown butter, capers and tarragon recipe

  • Serves 2
  • 5 mins to prepare and 5 mins to cook
  • 171 calories / serving
  • Healthy
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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.

  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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  • Ingredients

  • 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
  • Energy 715kj 171kcal 9%
  • 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

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