Marinated Scallops with Herb Whipped Butter

 

500g scallops

250g unsalted butter (at room temperature)

2 bunch coriander, finely chopped

½ bottle of dry white wine

1 clove of crushed garlic

2 bread rolls, sliced to1 cm thick.

 

 

Pour the wine and crushed garlic over the scallops and allow to marinate for about ½ an hour

 

Using a large whisk whip the butter until smooth then add the chopped herbs and whip until all combined

 

Toast the sliced bread on both sides until crispy.

 

Remove the scallops from the marinade and fry on both sides in a hot pan for 2 minutes (don’t overcook them!)

 

Place one cooked scallop on each slice of toasted bread and top with a tsp of herb whipped butter and serve immediately