Scallops with Brown Butter & Capers

Get a medium, non-stick frying pan over a medium heat, tip in the butter and let it melt. Once melted, carry on cooking the butter, whisking occasionally until it has turned from golden and foamy to a caramel brown colour and smells super nutty. Pour into a heatproof bowl and set aside. Zest the lemon and set aside.

Pat the scallops dry with kitchen paper then season with salt. Drizzle over ½ tbsp olive oil.

Using a second piece of kitchen paper, wipe out the butter sediment from the frying pan then put over a high heat.

Leave the pan to get super hot (you want the scallops to sear as soon as they hit the pan), then add ½ tbsp olive oil.. Carefully place in the scallops and cook for 2 minutes on the first side until the underneath is deeply caramelised, then flip the scallops and cook for 1 minute more.

Take the pan off the heat, pour the brown butter back in, then add the capers and squeeze in the lemon juice. Baste the scallops a few times in the browned butter then divide the scallops and caper butter between two shallow bowls.

Sprinkle over the lemon zest, crack over lots of black pepper and use scissors to snip over the chives to serve, along with crusty bread for mopping up all that buttery goodness.