- makes 6 serves
- preparation 10 minutes
- cooking 35 minutes
- difficulty Easy level
Ingredients
- 250 g butter, room-temperature, divided
- 3 eschallots, finely chopped
- Neutral oil, for drizzling
- 6 scallops, shell-on
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped parsley
- 2 tbsp finely chopped tarragon
- 2 tsp lemon juice
- ½ tsp sea salt flakes
- A pinch black pepper
Instructions
- Melt 120 g butter in a small saucepan. Once melted, reduce the heat to medium-low. Stir through the eschallots and cook, stirring occasionally, for 30 minutes, or until tender. Strain the confit eschallots, discard the butter and allow to cool.
- Heat a drizzle of oil in a large frying pan over high heat. Once hot, remove the scallops from their shell (transfer the shells to a large serving plate) and sear for 15 seconds per side. Return the seared scallops to their shells.
- Melt the remaining butter in a second small saucepan. Once melted, stir through the confit eschallots and remaining ingredients. Mix well to combine. Spoon the hot butter over the seared scallops and serve immediately.
Watch how to make this recipe on Episode 2 of Plat du Tour Season 6, streaming free on SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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