Skip to content Skip to navigation
Promo Alerts

Never miss another great deal with promo alerts!

Simply activate Promo Alerts on products you love to buy.
Get the latest promos delivered straight to your inbox.

Are you sure you want to opt out?

You won't receive email alerts on in-store promotions

Yes

Scallops with Brown Butter, Capers & Lemon by Jan Hendrik van der Westhuizen

20 Minutes
2 Servings
9 Ingredients

Description

Jan Hendrik van der Westhuizen’s fresh take on scallops will enlighten your palate to what the right flavours can do for your seafood dish. 

Directions

1. Defrost the frozen scallops according to the instructions on the packaging.

2. Remove the scallops from the packaging and pat dry with a kitchen towel.

3. Add butter, capers, salt, pepper and lemon juice to a non stick pan. Once the butter starts to turn brown , carefully place the scallops into the pan spaced out so they don’t steam     on one another. 

4. Then season the other side with salt and pepper. 

5. Leave the scallops to sear for two minutes.

6. Gently flip over the scallops and sear for another minute

7. Remove from the pan and serve with warm bread

Ingredients

  • 300 g Forage and Feast Scallops
  • 15 ml Forage and Feast Cold Extracted Extra Virgin Olive Oil
  • 100 g butter; unsalted
  • 5 g caper berries; excess brine squeezed out
  • 10 g fresh parsley; finely chopped
  • 1 garlic clove; peeled and finely chopped
  •  Zest and juice of 1 lemon
  •  Salt and pepper
  • Warm Fresh  Bread