Grilled Scallops with Lemon, Olive, Caper and Parsley Butter

By Guillaume Brahimi

Grilled Scallops with Lemon, Olive, Caper and Parsley Butter
It's scallop season, so celebrate with this mouthwatering recipe showcasing the seafood at its finest

Serves 4

16 scallops (roe and mussel removed)
20 gm black pitted olive (roughly chopped)
20 gm lilliput capers (washed)
½ bunch flat leaf parsley (finely chopped)
1 lemon (segmented)
100g butter

Place Tefal saucepan on medium heat and add butter and mix, once starting to turn nut brown in colour add olives and capers, continue cooking for 1 minutes then add lemon and Paisley and set aside.

Place Tefal Heritage Triply Grill Pan on high heat, once the Thermo-spot is red reduce heat and and place on scallops. Once grill lines are on turn in the other direction to create a crossed effect. Flip over and cook for 1 minute. Spoon over garnish and serve.

 

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