44 Foods’ Managing Director, Hannah was assigned this month’s challenge of using Blue Earth Foods’ sweet and succulent Patagonian Scallops alongside the luxurious Garlic & Herb Butter by JW Galloway.
Pan-fried scallops in flavoured butter, from stove to plate in less than 3 minutes.
- Get your scallops out of the pack (150g), drain, and pat them dry with a tea-towel or kitchen roll to get the excess moisture off— this helps them to get that lovely colour. Season them with cracked black pepper and a sprinkle of sea salt.
- Place a frying pan on a medium heat, get the pan hot-ish and add 20g of our Garlic & Herb Butter (about ¼ of the log it comes in). Once the butter is foaming, add the scallops. Cook for about 1 minute each side. Add another 20g of butter and tilting the pan slightly, use a spoon to baste the scallops.
- Take off the heat, squeeze of lemon, maybe a sprinkling of fresh parsley. Serve and enjoy
TIP: Because they’re so bite-sized, you can just jiggle them around the pan like you would a stir-fry, but they won’t be as caramelised had you turned them over one by one.
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