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Scallops with Coriander and Lemon Butter Sauce: A Delightful British Treat

Scallops are a true delicacy that highlights the best of British seafood, bringing a taste of the ocean to our plates. Often celebrated for their delicate flavour and exquisite texture, these shellfish are not only a feast for the palate but also a quick and easy meal to prepare. One of the most delightful ways to enjoy scallops is with a coriander and lemon butter sauce that enhances their natural sweetness while adding a bright, herbal note that perfectly complements the dish.

Ingredients:

For this simple yet elegant dish, you will need the following ingredients that are easy to find at your local fishmongers or supermarket:

• 12 fresh scallops, preferably queen or diver-caught
• 50g unsalted butter
• 1 garlic clove, finely chopped
• Zest and juice of 1 lemon
• A small handful of fresh coriander, roughly chopped
• Salt and freshly ground black pepper
• Olive oil for cooking
• Lemon wedges, to serve (optional)

Preparing the Scallops:

Cleaning the Scallops: Begin by cleaning the scallops. If they are still in their shells, carefully open them with a knife, and remove the flesh, discarding the other parts and trying to keep the scallops intact. Rinse them under cold water and pat them dry with a paper towel. This step is vital for achieving a lovely sear during cooking.

Cooking the Scallops: Heat a drizzle of olive oil in a large non-stick frying pan over a medium-high heat. Once the pan is hot, add the scallops. It’s crucial to ensure the pan is hot before adding them; this way, you’ll achieve a beautifully golden crust. Cook for about 2-3 minutes on one side until they are golden brown. Carefully flip them over and continue to cook for another 1-2 minutes. Be careful not to overcook them, as scallops can become rubbery. They should be opaque in the centre when done.

Making the Coriander and Lemon Butter Sauce:

While the scallops are cooking, it’s time to prepare your sauce. In a separate small saucepan, melt the butter over a low heat. Add the finely chopped garlic and gently sauté for a minute or so until fragrant, being cautious not to burn it.

Once the garlic is softened, add the lemon juice and zest, followed by half of the chopped coriander. Stir gently to combine. Season the sauce with salt and freshly ground black pepper to taste. Allow the sauce to simmer for just a minute to meld the flavours.

Bringing It All Together:

Once the scallops are cooked, remove them from the pan and place them on a warm serving platter. Drizzle the coriander and lemon butter sauce generously over the scallops, adding the remaining fresh coriander on top for a burst of colour and flavour.

Serving Suggestions:

Serve your scallops immediately, while they are still warm. They pair beautifully with a crisp green salad or a light grain salad, such as quinoa or couscous, that can absorb the excess sauce. A side of buttery new potatoes or crusty bread would also work wonderfully, perfect for mopping up the remaining sauce. Finish with a few lemon wedges to squeeze over just before eating for an extra zing.

A Special Occasion or Everyday Meal:

Scallops with coriander and lemon butter sauce is a dish that can easily elevate any dinner, whether you’re hosting a special occasion or enjoying a quiet evening at home. Its elegance belies the simplicity of its preparation, making it a favourite for cooks of all skill levels.

Incorporating this recipe into your repertoire ensures that you have a quick and sophisticated seafood dish at your disposal. So next time you’re looking for a burst of flavour, reach for the scallops, and let the coriander and lemon butter sauce take centre stage. Enjoy!

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