Thursday Night Cooking
Posted by dadpreneur on January 17, 2008
pan-fried lemon and garlic scallops
12 scallops, on the half shell
50g (1¾ oz) butter
1 clove garlic, crushed
1 tablespoon lemon juice
sea salt and cracked black pepper
½ cup watercress leaves
Remove the scallops from the shells and set aside. Wash and dry the shells and set aside. Heat the butter in a large frying pan over medium heat until melted. Add the garlic and scallops and cook for 1 minute each side or until cooked through. Remove the pan from the heat and add the lemon juice, salt and pepper. Place the scallops back in their shells and spoon over the pan juices. Top with the watercress to serve. Serves 4.
