Scallops Recipe

Time30m

Serves4

Cured in herbs, butter, mustard and elderflower

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Herb Mixture
In a bowl, combine the fresh herbs, sea salt, and black pepper. Mix well and set aside.
2
Curing Scallops
In a shallow dish, arrange the scallops in a single layer. Spread the herb mixture evenly over them and let them cure for about 15 minutes.
3
Preparing the Butter Sauce
In a small saucepan, melt the unsalted butter over low heat. Once melted, stir in the Dijon mustard and elderflower cordial. Allow to simmer gently for 5 minutes, stirring occasionally.
4
Cooking the Scallops
Heat a skillet over medium-high heat. Once hot, add the cured scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.
5
Serving
Plate the scallops and drizzle the butter sauce over them. Garnish with additional fresh herbs if desired.