Port Phillip Scallops with Burnt Butter and Pangrattato.
Prep time:
Cook time:
Serves: Makes 12
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Serves: Makes 12
Ingredients
- 12 Fresh scallops
- 4 Slices Sourdough or ciabatta
- 1 clove Garlic
- 1 Lemon
- 1 tsp Thyme leaves
- 200g Butter
Method
- 1)
Chop or blend your bread to a crumb. Bring a heavy based pan to medium heat. Add 100g of butter, microplane or crush in one clove of garlic, zest of half a lemon and teaspoon of picked lemon thyme (or similar) leaves. Move around the pan until bread crumbs are nice and toasted which will take a few minutes. Then set aside in a bowl lined with paper towel.
- 2)
In the same pan bring it to a high heat, add 100g of salted butter, your scallops and the zest of the other half of the lemon. Depending on the size of your scallops they take about 1-2 minutes each side. I like to slightly under cook mine as they continue to cook when you remove them. This will ensure they stay super tender and not rubbery. Turn the heat off the pan.
- 3)
Once cooked, serve them into the cleaned shell, spoon over some of the burnt butter, sprinkle with the pangrattato and squeeze over some fresh lemon juice.
