Seared Scallops with Truffle Butter 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.
We first featured this recipe in Issue 1 of ele Magazine, The Coast Edition, and it is a recipe we come back to time and time again. The key to this recipe is to get the freshest scallops that you can find from your fishmonger.
Seared Scallops with Truffle Butter
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.