20 large sea scallops
40g soft butter
2 tbsp. capers, drained
1 slice of ciabatta bread, roughly torn
1-2 tbsp. of grated lemon zest
Salt & pepper
Rinse the scallops with a little cold water, drain well and place them on a clean surface. Pat down dry with paper towels, season well with salt & pepper and set aside.
In a large saucepan over high heat, add the torn ciabatta bread with a little olive oil and fry until golden brown. Remove from the heat onto paper towels to drain some of the excess oil. Once cooled, transfer to a food processor and blitz until it resembles a fine crumb and set aside.
In the same saucepan, increase the heat to high. Add a little more olive oil and carefully add the scallops in. Sear them for a total of 90 seconds on each side before turning them over. Remove them from the heat onto a plate.
To make the burnt butter, add the butter to the same saucepan used for cooking the scallops. Reduce the heat to a medium low heat. Just as the butter has melted, add in the capers, lemon zest and season with salt and pepper. Cook for 2-3 minutes until the butter starts to turn a subtle brown burnt colour.
Carefully add back the cooked scallops to the pan for 30 seconds and gently pour the butter and capers over the top, making sure that they are evenly coated. Turn off the heat. Add a handful of toasted breadcrumbs and extra lemon zest (if desired) over the top just before serving.