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Categories:Viewed: 18 - Published at: 8 years ago
Ingredients
- 4 tbsp butter
- 1 tbsp olive oil, plus extra, for brushing
- 2 tbsp shallots, finely chopped
- 1/4 cup white wine
- 1 tbsp lemon juice
- 12 None scallops (with half shell)
- 2 tbsp salmon caviar
- 2 cups watercress
Method
- Melt half the butter and all the oil in a small saucepan over medium heat. Add shallots; cook for 2-3 mins, until soft but not browned. Add wine; continue to cook for 7-8 mins, until wine has reduced by half.
- Stir in lemon juice and remaining butter and season to taste. Strain through a fine sieve and set aside.
- Heat a frying pan over medium-high heat. Brush scallops with remaining olive oil; cook for 1 min each side; remove from pan and place into shells.
- Spoon a little sauce on to each scallop. Garnish with 1/2 tsp salmon caviar and some watercress and serve.
