Entertaining

Pan-fried scallops with Cafe de Paris butter

Name: Pan-fried scallops recipe
Yield: 6
Ingredients: 500g large scallops, cleaned; 20.00 ml extra virgin olive oil; Lemon wedges and sliced baguette, to serve; 125g unsalted butter, at room temperature; 55g anchovies, finely chopped; 1 large eschalot, finely chopped; 12 garlic cloves, crushed; 62.50 ml finely chopped flat-leaf parsley; 2 tsp finely chopped tarragon leaves; 1 1/2 tsp lemon juice; 1 1/2 tsp curry powder; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp tomato sauce; 3/4 tsp paprika

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Pan-fried scallops with Cafe de Paris butter

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by Alex Prichard

ALEX PRICHARD, HEAD CHEF AT ICEBERGS

Apr 18, 2024

Enjoy the sweet flavours in this easy seafood dish, pairing classic pan-fried scallops with chef Alex Prichard's signature cafe de Paris butter. Share plates will never be quite the same again.

500g large scallops, cleaned
1 tbs extra virgin olive oil
Lemon wedges and sliced baguette, to serve

Cafe de Paris butter

125g unsalted butter, at room temperature
55g anchovies, finely chopped
1 large eschalot, finely chopped
12 garlic cloves, crushed
1/4 cup finely chopped flat-leaf parsley
2 tsp finely chopped tarragon leaves
1 1/2 tsp lemon juice
1 1/2 tsp curry powder
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp tomato sauce
3/4 tsp paprika

Method

1.

For the butter, place all ingredients and 1 tsp salt flakes in a medium bowl and stir until well combined. Spoon mixture onto a 30cm-long piece of plastic wrap. Roll up to enclose and form a 12cm log. Twist ends to seal. Refrigerate for 30 minutes or until firm.
2.

Heat a large cast-iron pan over high heat (you need something with quite a thick base so it doesn’t lose temperature when the scallops go in).
3.

Pat scallops completely dry on paper towel, then season well with salt flakes. Add the oil to the pan and place the scallops face-down in pan. Cook, untouched, for 3-4 minutes until scallops start to caramelise.
4.

Add 100g sliced cafe de Paris butter and cook until butter melts. Remove pan from heat and turn scallops over. Stand for 2-3 minutes to let raw side be warmed through by the hot butter.
5.

Remove scallops from pan and add to a plate with the melted butter and lemon wedges. Serve with sliced pieces of baguette to mop up the butter.

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Recipe Notes

This butter makes 300g. Keep in the fridge for 1 week or freeze for up to 1 month. It’s also great with a steak or other grilled seafood. You can also buy cafe de Paris butter from delis, butchers and seafood stores.