A quick, impressive dish that's easy to prepare and cook, creating stacks of flavour within minutes
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Don’t pre-season the scallops before cooking as the salt draws the moisture out of them and gives them a tight texture. It is best to season with salt once they have been sealed in the pan.
A squeeze of lemon or lime juice can be added to the butter sauce. Or wholegrain mustard; just ½-1 tsp, can be whisked into the sauce to replace the nutmeg.