INGREDIENTS

• 1 dozen fresh sea scallops, cleaned

• 80g salted pure butter

• 1 lemon, juiced

• 50g flaked almonds

• Salt and pepper

• Micro mustard cress

METHOD

Remove scallops from shells and pat dry with paper towel. Wash shells well with hot water. Dry well and set aside.

Place a frypan over medium-high heat. Add butter and heat until bubbling. Add scallops. Sear for 30 seconds on each side. Remove from pan. 

Add lemon juice and almonds to butter. Cook until almonds are toasted and butter has turned nut brown. Season to taste with salt and pepper.

Return scallops to cleaned shells. Spoon over beurre noisette. Garnish with mustard cress.