Scallops with lemon and chives sauce
Scallops are delicate and can be cooked really quickly – they only need a couple of minutes. So they are ideal for delicious appetizers or make a perfect starter in a special menu at a dinner party. These scallops with lemon and chives sauce are really yummy, easy to make and can be served with a salad, pasta or on their own (push some cocktail stick in to them) with a glass of fizzy.
Ingredients
Method
- Rinse and pat dry the scallops.
- Melt a knob of butter in a frying pan.
- Season the scallops with salt and pepper. Add the scallops to the pan in a single layer and cook, flipping once, until golden brown and translucent in the centre, (1-2 minutes per side). Set aside and keep warm.
- To make the lemon butter sauce, melt the butter in the pan. Add the garlic and cook, stirring frequently, for a minute. Stir in lemon zest, juice & prosecco, if used. Add most of the chopped chives, and let it bubble until you get a thick, creamy sauce.
- Put back the scallops just to coat and warm through, season with salt and pepper to your liking.
- Serve scallops immediately with the sauce, garnished with the remaining chopped herbs.