Adam Liaw's roasted scallops with tarragon butter
Prepare these ahead of time and just pop them into the oven for a few minutes when guests arrive. They'll think you're a genius.
Ingredients
2 garlic cloves, grated on a microplane
½ cup picked parsley leaves
½ cup picked tarragon
½ bunch chives
½ tsp smoked paprika
juice and zest of ½ lemon
½ tsp sea salt
½ tsp freshly ground black pepper
150g unsalted butter, softened
20 scallops in the half shell
lemon wedges, to serve
sourdough, cut into small cubes, to serve
Method
1. To make the tarragon butter, combine the garlic, herbs, paprika, lemon juice, lemon zest, salt and pepper in a food processor or small high-speed blender and blend to a smooth paste. Add the butter and blend until completely combined.
2. Heat your oven to 220C fan-forced (240C conventional). Add a large spoonful of tarragon butter to the top of each scallop and roast for 4-5 minutes until the butter is melted and the scallops are just cooked – a little raw in the middle is good. Serve immediately with the lemon wedges and cubes of sourdough bread to dip into the melted butter.
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- Seafood
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaws-roasted-scallops-with-tarragon-butter-20221216-h28pdz.html