Scallops with Zucchini and Brown Butter

Combine the butter, lemon, basil and chilli in a small bowl and season liberally. Shave the zucchinis into ribbons with a peeler and toss in a bowl with the lemon juice, garlic and a glug of oil. Fry for 2 mins until softened.
Melt the flavoured butter in a frying pan, and fry the scallops for 2-3 mins on a high heat. Transfer to the cleaned shells, and leave the butter to brown slightly before pouring over the cooked scallops. Serve with the zucchini and some basil leaves, and enjoy.

25 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box