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    • Scallops with Butter and Lemon

    Mark Sharron
    Easy
    10 minutes
    3 to 4
    Amount Per Serving: Calories 183.7; Total Fat 9.9g; Cholesterol 71.0mg; Sodium 243.0mg; Total Carbohydrate 1.6g; Dietary Fiber 0.1g; Sugars 0.3g; Protein 21.3g
    Simplicity, elegance, and decadence went into this dish. The zesty lemon and butter sauce is the perfect pairing to the seared scallops.
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    Ingredients

    • 1 pound scallops
    • 1 tablespoon butter
    • Salt and black pepper to taste
    • For the Lemon Butter Sauce
    • 2 tablespoons unsalted butter
    • 2 cloves garlic, finely minced
    • 1 lemon, juiced
    • Salt and black pepper to taste
    • 2 tablespoons of chopped fresh parsley

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serving Suggestions: Serve with lemon pieces and a simple baked potato.

    Frozen Scallops Products

    • Scallops 800g Net

    • King Scallops – Roeless 1kg