Tapas Style Brown Butter and Sage Scallops
Sharing Dish | with Garlic Asparagus
The method of making brown butter, or 'beurre noisette' in French, involves cooking the butter until the milk solids caramelise and the water evaporates, which gives the butter a golden colour and a delicious, nutty and rich flavour.
Here, this method balances brown butter with sage drizzled over succulent scallops to create a side dish that will elevate any meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200 grams
Scallops
(Contains Molluscs May contain Crustaceans, Fish)
1 bunch(es)
Sage
1 unit(s)
Garlic Clove
100 grams
Asparagus
40 grams
Unsalted Butter
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Drain the scallops. Pat dry with kitchen paper, then season with salt and pepper.
b) Pick the whole sage leaves off their stalks (discard the stalks), then roughly chop half the sage leaves. Set aside the chopped sage for now.
c) Peel and grate the garlic (or use a garlic press).
d) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the whole sage leaves in a single layer. Fry until crispy, 1-2 mins. Transfer to a plate lined with kitchen paper and sprinkle with a pinch of salt.
a) Trim the bottom 2cm from the asparagus and discard.
b) Return the large frying pan to medium heat with another drizzle of oil. Once hot, add the asparagus and season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil. Cook until the asparagus is tender, 4-6 mins.
c) Add the garlic and fry until fragrant, 1 min, then remove from the pan and cover to keep warm.
d) Return the pan to medium-high heat with another drizzle of oil.
a) When the pan is hot, add the scallops and cook until the scallops are golden and piping hot, 3 mins on both sides. IMPORTANT: Wash your hands and equipment after handling raw shellfish. They're cooked when opaque in the middle.
b) After the scallops have been in the pan for 2 mins, add the butter to the pan. Once cooked, stir through the chopped sage and remove from the heat
c) Serve the scallops in a serving bowl with the brown butter drizzled over.
d) Arrange the fried sage leaves on top of the scallops. Serve the garlic asparagus alongside to finish.
Enjoy!
