SCALLOPS WITH BEURRE NOISETTE + ALMONDS
ENTRÉE | SERVES 4 | GLUTEN FREE
1 dozen fresh sea scallops, cleaned
80g salted butter
1 lemon, juiced
50g flaked almonds
Salt and pepper
Micro mustard cress
Remove scallops from shells and pat dry with paper towel. Wash shells well with hot water. Dry well and set aside.
Place a frypan over medium-high heat. Add butter and heat until bubbling. Add scallops. Sear for 30 seconds on each side. Remove from pan.
Add lemon juice and almonds to butter. Cook until almonds are toasted and butter has turned nut brown. Season to taste with salt and pepper.
Return scallops to cleaned shells. Spoon over beurre noisette. Garnish with mustard cress.