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Lior Lev Sercarz
Season the scallops with salt and Riviera Herbs on both sides.
Heat up some olive oil in a pan til lightly smoking and add the scallops. Sear on both sides for about 1 to 2 minutes.
Add the diced butter and baste the scallops with the foaming butter for about one more minute.
Drizzle some lemon juice on top and remove from the heat. Serve immediately. Enjoy
Add capers and olives to the pan with the lemon juice.
Remove the scallops from the pan and add 1/2 cup of halved cherry tomatoes. Cook on high heat for 2 minutes and serve with the scallops.
Food photo and recipe © Lior Lev Sercarz