Pan-Seared Scallops in Lemon Myrtle Cream Recipe
Lemon Myrtle is a citrus-fragranced spice that blends wonderfully with seafood. The sourish Lemon Myrtle Cream gave the spinach & the juicy shellfish a delightful twist, making one wanting for more!
Ingredients
- 6 Scallops
- 100g Spinach
- 3 Egg yolks
- ½ tsp Lemon Myrtle
- 1 tsp Extra-virgin Olive Oil
- 2 tbsp Lemon juice
- 10g Creamer
- 2 tsp Butter
- Pinch of salt/pepper
- 1 tbsp Cornflour
- ½ cup Water
Directions
- Remove scallops from shells & rinse thoroughly. Drain well.
- Cut off spinach stalks, keeping only the leaves. Wash thoroughly & chop coarsely.
- Squeeze lemon to extract juice. Set aside.
- Separate yolks from whites.
- Add salt, pepper, lemon juice & herb into yolk. Whisk well.
- Add water & creamer & continue to whisk.
- Heat oil & add butter. Dust scallops with flour & pan-fry till light brown on both sides. Transfer the scallops back onto their shells.
- Using the same pan, add egg mixture. Cook in small fire, stirring occasionally. Put in spinach & fry for another 2 mins.
- Spoon the spinach mix on the scallops & youâre ready to serve your scented Pan-Seared Scallops in Lemon Myrtle Cream!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 6 servings | |
| Calories 53 | |
| Calories from Fat 21 | 40% |
| Total Fat 2.35g | 3% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 94mg | 4% |
| Potassium 174mg | 5% |
| Total Carbs 2.49g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.18g | 0% |
| Protein 5.52g | 9% |
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Comments
November 7, 2011This is certainly great for entertaining! I'm sure your guests gonna love it. Thks for your wonderful comments!
November 7, 2011Elegant and fabulous presentation! I love scallops, could eat them everyday! This is on my list to try for Christmas Eve! thanks for sharing with us!
