Serves 4
Ingredients
12 king scallops
4 large sprigs of rosemary
Salt and pepper
1 tsp olive oil
50g butter
1 lemon
Method
Wash your scallops in cold water.
Then store them on a clean cloth, on a small tray and leave in the fridge, this will help dry out the scallops to help them crisp up in the frying pan.
Strip the rosemary sticks to make them into skewers, then divide the scallops and push them onto the skewers.
Drizzle the scallops with a little olive oil and season with salt and pepper.
Heat a non stick frying pan, then place the scallops into the pan and cook for 3-4 minutes on one side, turn them over and cook for another 2 minutes on the other side.
Add the butter and allow it to melt all over the scallops.
Finish with a squeeze of lemon and serve.
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