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Pan-fried scallops with orange butter

List of ingredients

Serves 2

Ten small or six large scallops
Salt and pepper
30g butter
Zest of an orange
1 tbsp olive oil
Coriander leaves, to garnish 

Sommelier’s tip

 Chablis 2012- Domaine Servin and Pascal Bouchard

"Both are classic examples of Chablis, with the characteristic flinty finish and refreshing crisp dryness. I found the Bouchard slightly lighter and sweeter, with subtle lemon and floral notes, while the Servin was crisper with more of a citrus tang and slightly more body to it. Chablis is an excellent all-round white for pairing with food – it’s fairly light and fresh, so won’t overpower your dishes. It’s particularly good with light cheeses, seafood and white meats, although you can basically drink it with anything.’
‘Normally I’d recommend a particular wine to match each dish, but both Chablis wines worked equally well with this lovely summer starter. It’s quite rich, given the butter and the meaty scallops, so you need the flinty, mineral finish of Chablis to cut through all that, and both wines perform the job very well."

METHOD

Seared scallops in orange-infused butterChablis/Bourgogne/Burgundy/French wine/C

Heat the butter in a small saucepan until melted, then add the orange zest. Turn the heat off and leave to infuse for a few minutes.
Pat the scallops dry with kitchen towel, then season well with salt and pepper. When ready to cook, spoon a couple of tablespoons of the infused butter into a frying pan and add the oil. Sear the scallops on a high heat for a couple of minutes on each side, spooning over the melted butter as you go to baste them, then divide between two plates. Spoon over a little of the infused butter from the saucepan, then garnish with coriander. Serve immediately. 

Other recipes by Elly McCausland

  • Maple-glazed Salmon with Apple, Fennel, Cucumber and Mint Salad - Click here
  • Lemon and Pistachio Polenta Cake with Gin-macerated Strawberries (Gluten-free) - Click here

The author of this recipe

Elly McCausland is the winner of the Chablis Blogger Challenge 2014. She is a PhD student in children's literature and food writer based in York. Her culinary interests include breakfast, British puddings, south east Asian and Middle Eastern cuisine, which she explores on her food blog 'Nutmegs, seven'.

www.nutmegsseven.co.uk / @nutmegs_seven

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