Scallops Whakatane

Recipe Ingredients

		Clarified butter - as needed
1		Garlic clove - peeled, bruised
1 cup	62g / 2.2oz	Chopped spring onions
1 cup	237ml	Finely-sliced mushrooms
1/4 cup	59ml	Finely-sliced green pepper
1/2		Lemon - juiced, divided
1 cup	62g / 2.2oz	Peeled tomatoes in 1/8's
1 lb	454g / 16oz	Scallops
		All-purpose flour - as needed
		Salt - to taste
		White peppercorns - to taste
2 tablespoons	30ml	Chopped fresh parsley

Recipe Instructions

Melt a tablespoon clarified butter in a pan and add the bruised garlic clove. Allow it to sweat and add the spring onions, tossing well. Reduce the pan heat and remove the garlic. Add the green pepper. Add in the mushrooms and stir gently to coat with the butter. Add half of the lemon juice and tomatoes. Season with salt and pepper.

Dry scallops well, season and lightly dust with flour.

In a separate pan, place enough clarified butter to coat, add the scallops and shallow fry for 4 minutes, tossing them over several times. Add the remaining lemon juice and chopped parsley.

Place the vegetables around the serving dish and spoon the scallops into the center. Serve with steamed rice, if desired.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0088) - from the - TV FOOD NETWORK

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