Recipe and Images by Caroline de Luca for ele Magazine
Fresh, plump scallops cooked simply in a delicious lemon truffle butter, this seafood dish is a delicious treat that is equally at home enjoyed al fresco with a sparkling glass of prosecco as it is enjoyed as an elegant start to a seafood dinner party feast.
12 fresh scallops, in their shells
Sea Salt & Cracked Black Pepper, to season
20g truffle paste
150g softened butter
1 tbsp lemon juice
2 tsp salt (more if needed, depending on preference)
1. Combine the butter, truffle paste, salt & lemon in a small bowl, making sure all of the ingredients are mixed well.
2. Season the scallops with salt & pepper. To cook scallops, heat a saucepan on high heat. Add one tablespoon of the truffle butter and in batches add the scallops. Cook for 30 seconds on each side and using a spoon to pour some of the truffle butter over the top.
3. Serve scallops placed back in their shells and pour remaining butter over the top. Enjoy!
ele Tip: You can freeze the Truffle butter. Place the butter onto parchment paper and roll tightly into a log. Place in the fridge and allow to set for 1 hour. Defrost and use when required.