Pan Seared Scallops with Brown Butter & Native Dukkah

Photo by Lise de Boer

Pan Seared Scallops with Brown Butter & Native Dukkah

Serves 2

Native ingredients: Karkalla Native Dukkah (macadamia, saltbush, wattle seed, aniseed myrtle, Lemon Myrtle)

Ingredients

• 6 Scallops in Shells

• 3 tsp KARKALLA Native Dukkah

• 60g Butter

• 1 wedge of fresh Lemon

• Pinch Salt

Method

1. Preheat a fry pan.

2. Remove the scallops from their shell and put aside. Clean the shells for serving.

3. When the pan is hot, add in the scallops and sear for 20sec before adding in the butter.

4. Baste the scallops with the butter as they cook.

5. When Scallops are well seared, remove from the pan and place in the cleaned scallop shells.

6. Squeeze the lemon into the pan with the hot burnt butter and remove from heat. Add a pinch of salt and stir.

7. To serve, spoon half a teaspoon of KARKALLA Native Dukkah on each scallop and spoon the burnt butter over to top, serve immediately.