Scallops with Zucchini and Brown Butter

Charmaine Lu -
  • 75g butter
  • 1 lemon, zest and juice only
  • Small bunch of basil leaves, shredded
  • 1 tsp chilli flakes
  • 500g zucchini
  • 1⁄2 chopped garlic clove
  • Olive oil
  • 8 king scallops, roes attached and shells reserved
  • 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