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  • Pan-Seared Scallops in Lemon Myrtle Cream

    1 vote
    Pan-Seared Scallops in Lemon Myrtle Cream
    Prep: 15 min Cook: 7 min Servings: 6
    by Blackswan
    82 recipes
    >
    Lemon Myrtle is a citrus-fragranced spice that blends wonderfully with seafood. The sourish Lemon Myrtle Cream gave the spinach & the juicy shellfish a delightful twist, making one wanting for more!

    Ingredients

    • 6 Scallops
    • 100g Spinach
    • 3 Egg yolks
    • ½ tsp Lemon Myrtle
    • 1 tsp Extra-virgin Olive Oil
    • 2 tbsp Lemon juice
    • 10g Creamer
    • 2 tsp Butter
    • Pinch of salt/pepper
    • 1 tbsp Cornflour
    • ½ cup Water

    Directions

    1. Remove scallops from shells & rinse thoroughly. Drain well.
    2. Cut off spinach stalks, keeping only the leaves. Wash thoroughly & chop coarsely.
    3. Squeeze lemon to extract juice. Set aside.
    4. Separate yolks from whites.
    5. Add salt, pepper, lemon juice & herb into yolk. Whisk well.
    6. Add water & creamer & continue to whisk.
    7. Heat oil & add butter. Dust scallops with flour & pan-fry till light brown on both sides. Transfer the scallops back onto their shells.
    8. Using the same pan, add egg mixture. Cook in small fire, stirring occasionally. Put in spinach & fry for another 2 mins.
    9. Spoon the spinach mix on the scallops & you’re ready to serve your scented Pan-Seared Scallops in Lemon Myrtle Cream!

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    Comments

    • Blackswan
      Blackswan
      This is certainly great for entertaining! I'm sure your guests gonna love it. Thks for your wonderful comments!
      • Claudia lamascolo
        Claudia lamascolo
        Elegant and fabulous presentation! I love scallops, could eat them everyday! This is on my list to try for Christmas Eve! thanks for sharing with us!

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