- 8 large hand-dived scallops, we recommend buying them whole so you can serve them on their open shell but you can order them shucked (de-shelled) from Henderson too
- 1 tablespoon of olive oil
- 2 tablespoons of unsalted butter
- 2 large garlic cloves, minced
- 1/2 a lemon
- 2 splashes of dry white wine (about 25ml)
- Small bunch of chopped parsley
- Salt and black pepper to taste
- If bought whole, shuck the scallops. The shells are always a nice way to serve the scallops (and shucking them is easier than it sounds with our video guide here). Make sure to clean up the shells so they're ready for later.
- Heat olive oil in a large pan over medium-high heat and thoroughly pat your scallops dry with paper towels before adding the scallops in the pan.
- Pan-fry scallops for about 3 minutes on each side until golden and season with salt and pepper to taste. Remove from pan and set aside on a plate.
- To make the sauce, use the same pan to melt 1 tbsp of butter in it. Scrap the bottom of the pan to mix into the butter, then add the garlic and cook for a minute until fragrant. Add two splashes of white wine and simmer for 2 minutes until wine reduces by about half. Squeeze half of the lemon's juice into the pan and mix in the remaining butter to melt in the sauce.
- Switch off the heat, add the scallops back in the pan to warm through slightly and garnish with parsley and some lemon zest.
- Serve the scallops on their shell with a drizzle of sauce or straight from the pan (as a shared platter) with some toasted bread.