Pan Fried Scallops With Beetroot And Walnut Oil Recipes

PAN FRIED SCALLOPS WITH BEETROOT AND WALNUT OIL

Steps:

• Cook the beetroot in advance, and bring it back to room temperature if cooked the day before.
• Peel, and slice into 1/4" thick slices.
• Dress with the oil, vinegar, salt& pepper.
• Steep to allow the flavours to infuse for 20 minutes or so, before arranging on plates, spooning over some of the dressing.
• Melt the butter with equal amount of olive oil in a heavy frying pan.
• When the pan is very hot, cook the pink scallop roe first for 1 minute (disregard if you are using prepared scallops), then add the white meat for 45 seconds each side, then turn off heat.
• Season with salt& black pepper.
• SERVE AT ONCE!
• Putting the scallop slices on the beetroot, and scatter the chopped chives on the beetroot.
• Pour Chardonnay wine to accompany.

PAN FRIED SEA SCALLOPS WITH LEMON BUTTER

Steps:

• In a bowl, combine flour, salt and pepper. Dredge scallops in flour mixture and shake off excess.
• In a large heavy skillet, melt 2 tablespoons butter over medium high heat. Add scallops and cook, turning occasionally, until golden brown on the outside and opaque inside.
• Remove to a plate. Reduce heat to low. Add remaining butter and cook, stirring up brown bits until melted, about 1 minute.
• Whisk in lemon juice and parsley. Spoon over scallops and garnish with lemon wedges.