Never thought I could make scallops till 2020 gave me a hell of a lot of time to learn how. Honestly they are probably the quickest thing you'll cook and they really aren’t as difficult as people make them seem, just don’t forget the in the pan or you’ll be left with rubber!

Cooking tips:

• Make sure you cut your butter into small cubes so it browns evenly in the pan.

• I use a small frying pan I can so I can almost create a pool of butter for the scallops.

• If you can use fresh scallops over frozen.

• If you don’t have coriander, dill works nicely

• Crush down your saffron first, instead of just adding the strands. It will intensify the flavour.

• Ideally use a light coloured pan so you can see the butter turning brown.

Ingredients:

• 70g Salted Butter (Cubed)

• Small bunch of coriander, chopped finely (touch your thumb & index finger together to make a circle and the small bunch should fit in there)

• Good Pinch of Saffron

• Sea Salt

• 1/2 TSP Black Pepper

• Squeeze of Lemon

Method:

1. Place 2 cubes of the butter, salt & pepper in your pan and let it melt.

2. Then add in your scallops turn the heat up high and sear them for about 2-3 minutes till they are brown.

3. Add in the rest of the butter along with coriander & saffron and let the butter melt down with the heat on high.

4. Once it melts down, reduce the heat slightly and turn the scallops over cook and let the butter brown, foam will appear and the milk fats will fall to the bottom and toast.

5. It should take about 4-6 minutes for the butter to brown.

6. Use a spoon to keep moving around the butter.

7. Remove from the heat, squeeze in the lemon, briefly stir and serve up!