Scallops with Rosemary and Quince Butter
Scallops with Rosemary and Quince Butter



  • 100g butter
  • 2 tbsp chopped rosemary leaves
  • 30g quince paste, chopped
  • 2 tbsp olive oil
  • 24 scallops, on the shell
  • 12 slices of prosciutto, torn
  • Micro herbs, to scatter
  • Melt the butter over a low heat for 4 mins, or until nutty. Add the rosemary and quince and stir until the quince has melted, then remove from the heat and set aside.
  • Heat half the oil on a high heat in a non-stick frying pan. Remove the scallops from the shell, lightly season, and cook - turning once - for one minute on each side. Return the meat to the shell and drizzle with the quince and rosemary butter. Top with the prosciutto and some micro herbs, and serve immediately.
10 mins
8 serving

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