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Pan-seared scallops with brown butter on buttery brioche

Pan-seared scallops with brown butter on buttery brioche

  • Serves 6
 

INGREDIENTS

METHOD

  1. Slice the brioche loaf in thin slices, and cut 6 rounds from the slices with a 7cm diameter round cookie cutter.
  2. Heat 15g butter in a frying pan over medium heat. Toast the brioche slices for 2 minutes on each side or until golden brown. Remove from the pan and set aside.
  3. Heat 15g butter and olive oil in a frying pan over medium high heat.
  4. Pat the scallops dry with paper towel, season with salt and freshly ground black pepper, and fry for 2 minutes on each side or until a golden crust appears.
  5. Heat the remaining butter in a pan over medium heat until it begins to brown.
  6. Serve the scallops on top of the brioche toast, drizzled the brown butter over it, and garnish with micro leaves.
  7. Serve with Graham Beck Brut Non-Vintage MCC.
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