Scallops with brown butter, capers and tarragon recipe

Name: Scallops with brown butter, capers and tarragon
Yield: Serves 2
Ingredients: 6 fresh whole scallops (about 150g, from the fish counter), or 6 frozen scallops, defrosted thoroughly; ½ tsp olive oil; 20g soft butter; 1 tbsp chopped fresh tarragon; 1 tbsp capers; 30g watercress; lemon wedges, to serve

Planning a romantic dinner for two? This restaurant-style scallop starter is sure to impress. The simple brown butter sauce adds plenty of flavour but the whole dish still only takes on 10 minutes to make.

See method

Serves 2
5 mins to prepare and 5 mins to cook
171 calories / serving

Gluten-free
Healthy

Shop your ingredients

Tesco Finest Raw Extra Large Scallops 120G
6 fresh whole scallops (about 150g, from the fish counter), or 6 frozen scallops, defrosted thoroughly
£7.25
£60.42/kg
Tesco Olive Oil 250Ml
½ tsp olive oil
£3.10
£12.40/litre
Tesco British Unsalted Butter 250G
Aldi Price Match
20g soft butter
£1.85
£7.40/kg
Tesco Tarragon 20G
1 tbsp chopped fresh tarragon
£0.50
£25.00/kg
Tesco Capers 190G
1 tbsp capers
£2.30
£19.17/kg DR.WT
Tesco Watercress 80G
30g watercress
£1.40
£17.50/kg
Tesco Lemons Each
lemon wedges, to serve
£0.37
£0.37/each

Method

If using fresh scallops, trim the small white muscle off the scallops, leaving the orange coral intact. If using defrosted frozen scallops, simply pat dry thoroughly with kitchen paper. Rub the scallops with the oil and a pinch of salt.
Heat a nonstick frying pan until hot, sear the scallops for 2 mins each side (or 2½ mins if using defrosted frozen scallops), then remove from the pan. Take the pan off the heat, add the butter, tarragon and capers, and swirl until the butter is a light golden brown.
Divide the watercress between 2 plates and top with the scallops. Pour over the butter sauce and serve with the lemon wedges.