Native Lemon Pepper Scallops with Samphire
Our Lemon Pepper Native Seasoning is a great combination of Australian Lemon Myrtle, Mountain Pepperleaf and Sea Salt. It has a lovely fragrant lemon flavour with mild pepper bite, making it perfect for pairing with seafood. This dish makes a great starter for two, or platter to serve as part of a seafood lunch. If you can’t get samphire easily, asparagus is a perfect substitute.
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Yield:
Serves 2
Category:
Seafood
Method:
Pan-fry
Cuisine:
Australian
Diet:
Healthy Eating
Scale
Ingredients
- 200g fresh scallops (with our without roe)
- 1 tbsp Herbie’s Lemon Pepper Native Seasoning
- 1 tbsp butter
Samphire
- 1 tsp butter
- 1 tsp olive oil
- 1 clove garlic, chopped
- 1 tsp capers, rinsed
- 100g samphire, rinsed
- 1 tsp Herbie’s Lemon Pepper Native Seasoning
- 1 tbsp lemon juice plus an extra squeeze to serve
- 1 sprig dill, fronds picked (optional)
Instructions
- Pat scallops dry and dust with Lemon Pepper Native Seasoning; set aside.
- For samphire, heat teaspoon of butter and olive oil over low heat in a frying pan with garlic. Cook for 2 minutes, add seasoning, capers, samphire and lemon juice. Stir gently for 4-5 minutes until just wilted. Move to a serving plate with pan juices.
- Return pan to the hob and increase heat to medium-high.
- Add tablespoon of butter and when beginning to foam, add scallops to the pan. Cook for 2 minutes each side until golden. If the scallops are quite fat, cook briefly on the sides as well.
- Serve immediately on top of samphire.
25g
