Seared Scallops With Brown Butter and Lemon Pan Sauce

4 servings 15 minutes

3 lemons

Small handful of chives

12 large dry sea scallops

Kosher salt, freshly ground pepper

Extra-virgin olive oil or vegetable oil

3 tablespoons unsalted butter, cut into pieces

2 teaspoons drained capers

Ingredients Instructions

Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice Set aside Using a paring knife, cut ends off remaining lemon to expose flesh Upend lemon on a cut end and remove peel and white pith from lemons; discard Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice Fish out any seeds; set aside Thinly slice chives and place in a small bowl; set aside

Pull side muscle off scallops, if needed; pat dry Season lightly on both sides with salt and pepper Heat a large skillet, preferably stainless steel, over medium-high Pour in oil to lightly coat surface (2–3 Tbsp ); heat until it shimmers and you see first wisps of smoke Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1–2 minutes, depending on size Transfer scallops to a plate

Pour off any oil in skillet and set over medium heat Add butter and cook, swirling, until butter foams, then browns, about 2 minutes Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce Mix in capers and reserved chives and spoon pan sauce around and over scallops

Ingredients

6 green chillies

55ml (about ¼ cup) vegetable oil

2 tsp mustard seeds

30 fresh curry leaves

300g (2 cups) Spanish white onions, sliced (a little chunky is good)

15g (1 Tbsp ) garlic paste

15g (1 Tbsp ) ginger paste

2 tsp fine sea salt

1 tsp. freshly ground black pepper

1¼ tsp ground turmeric

25g (¼ cup) fresh root ginger, cut into matchsticks

400ml (about 2 cups) coconut milk

250ml (about 1 cup) coconut cream

24 large prawns

300g (about 1 ½ cups) medium tomatoes, cut into small bite-sized wedges

Lemon wedges, to serve

Instructions

Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips Set to one side

Place a large saucepan over a medium heat

Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves Let them crackle for a few seconds

Add the onions and sauté lightly for 12–14 minutes, until soft but not coloured

Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly Add the sliced chillies and ginger matchstick and cook for 3 minutes

Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally

While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil Toss in the rest of the curry leaves and fry for 1 minute, until crisp Drain on kitchen paper and set aside.

Add the prawns and tomatoes to the sauce and simmer gently for a further 5–6 minutes, until the prawns are cooked; do not overcook or they will be tough

Serve scattered with the fried curry leaves, with lemon wedges on the side