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Scallops with clementine butter

  • Timer Prep 15 min
    Cook 15 min
  • Chart 336.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Zest, then segment the lemons. Zest both and extract 1 tbsp juice serve the clementines. Peel and grate the ginger. Finely dice the shallots. Soften the unsalted butter.

Method

  1. 1 In a bowl, combine the unsalted butter, shallot, ginger, clementine zest and juice, lemon zest, flat-leaf parsley.
  2. 2 Heat the grill to high and cook the bacon for 2-3 mins on each side, until crisp. Blot on kitchen paper; chop.
  3. 3 Heat the butter in a frying pan. Once foaming, add the scallops. Season and cook for 2 mins on each side.
  4. 4 Serve with the watercress and citrus fruits. Drizzle 1 tbsp pan juices over each plate and sprinkle over the bacon.
  • Average per serving
  • Calories 336.0kCal
  • Fat26.0g
  • Saturated14.9g
  • Salt1.3g
  • Carbohydrates9.4
  • Sugar8.4g
  • Protein14.7g
  • Fibre2.7g