Scallops with Seduction

4 T olive oil
2 T butter
500g fresh scallops – roe on.
(Allow about 5 scallops per person for an entrée and 10 for a main course.)
Matchett’s Seduction
salt and pepper to taste

Method

In a stainless steel frying pan, heat the olive oil and the butter together until the butter begins to lightly froth. Add in the scallops, being careful not to over crowd the pan as this will make the scallops stew rather than sealing them to a light golden colour.
Once the scallops are lightly golden on both sides, remove from the pan and set aside.
Set the scallops back into the shells, if available or serve on steamed jasmine rice and drizzle with the Matchett’s Seduction. Season with salt and pepper.

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