Seared scallops with Bimi® broccoli and brown butter

An easy, elegant starter of seared scallops, Bimi® broccoli and a brown butter with capers, lemon and parsley.

Course Starter

Cuisine Danish

Nøgleord New Year, New Year's Eve food, New Year's Eve menu

Total Time 35

Servings servings

Calories 282kcal

Rinse the Bimi® broccoli thoroughly and pat dry. Remove the leaves, trim the bottom of the stems at an angle and halve them lengthways. Cut off some of the side shoots too, so you have smaller pieces to work with.
Set aside.
Clean the scallops, removing any sinew and the small, tough muscle on the side. Rinse them and pat thoroughly dry with kitchen paper, sprinkle the tops with a pinch of sugar and a little salt, and leave to stand for 10-15 minutes.

Melt the butter over a medium heat. Let it foam up well, then turn the heat down slightly. Keep cooking, stirring as you go, until the butter turns nut-brown.
Then leave the butter over the very lowest heat until you are ready to serve. Just before serving, stir the capers, lemon juice and parsley into the butter and season with freshly ground black pepper.

Melt the butter in a frying pan over a medium heat until it foams well. Fry the broccoli for a couple of minutes, turning it halfway through. Season with salt and freshly ground black pepper and take the pan off the heat.
Meanwhile, heat a splash of oil in a second frying pan over a good high heat. Sear the scallops for one minute on each side.
It is important to cook them over a high heat so they develop a good golden crust rather than steaming in their own juices.

Place 3 scallops on each plate and arrange the Bimi® broccoli florets around them. Spoon over the butter sauce and finish with finely grated lemon zest.