Scallops with brown butter, capers and tarragon recipe

• Serves 2
• 5 mins to prepare and 5 mins to cook
• 171 calories/serving

Ingredients

• 6 fresh whole scallops (about 150g, from the fish counter), or 6 frozen scallops, defrosted thoroughly
• ½ tsp olive oil
• 20g soft butter
• 1 tbsp chopped fresh tarragon
• 1 tbsp capers
• 30g watercress
• lemon wedges, to serve

Directions

1. Trim the little white muscle from the scallops if using fresh scallops, leaving the orange coral intact. If using frozen scallops that have been defrosted, simply blot them dry with kitchen paper. Using the oil and a bit of salt, coat the scallops.
2. Sear the scallops in a nonstick frying pan for 2 minutes on each side (or 2½ minutes if using defrosted frozen scallops), then remove from the pan. Remove the pan from the heat and whisk in the butter, tarragon, and capers until the butter turns a light golden brown.
3. Serve the scallops on top of the watercress on two plates. Serve with lemon wedges and a dollop of butter sauce.