Prepare the salad as mentioned in the ingredient list and divide into four serving bowls. The quantity of salad depends on whether it’s a starter or main dish.
1 large Romaine lettuce, ½ large cucumber, 2 large scallions, 100 g sugar snaps, 1 large avocado, 4 large eggs
Clean the scallops well with a damp paper towel and rise if needed. Place on a plate and thoroughly dry with paper towel.
16 large scallops
Place a large frying pan/skillet over a medium high heat. Add the olive oil and ½ of the unsalted butter.
55 g unsalted butter, 1 tbsp olive oil
Once melted and the base of the pan is covered, add the scallops and sprinkle with half of the salt and pepper.
½ tsp salt, ½ tsp ground pepper
Allow the scallop to sear on one side, without touching for about 2 ½ to 3 minutes or until they have turned golden.
Using tongs, flip the scallops over and sprinkle with the other half of the salt and pepper.
½ tsp salt, ½ tsp ground pepper
Sear for a further 2 minutes or until the scallops are just cooked through.
Transfer the scallops to a warmed plate and keep near.
Add the remaining unsalted butter and once melted, add the lemon juice and stir to combine. Give the pan a quick scrape with a wooden spoon or spatula as the caramelised bits are so full of flavour.
55 g unsalted butter, ½ large lemon
Return the scallops back to the pan and baste with the butter and lemon juice mixture until warmed through and serve witha wedge of lemon.;