Seared Scallops with Timut Pepper Butter
Timut pepper and scallops are a classic gastronomic pairing. The grapefruit notes of Timut replace the traditional squeeze of lemon beautifully.
5 min
Preparation
5 min
Cooking
2
Servings
Intermediate
Difficulty
Ingredients
- Scallops: 8 to 12
- Salted butter: 30g
- Oil: 1 tablespoon
- Timut pepper, finely ground: 1/2 teaspoon
Instructions
-
1
Searing — In a very hot pan with a drizzle of oil, sear the scallops 1 minute per side for a beautiful crust.
-
2
Timut Butter — Lower the heat, add the butter and Timut pepper.
-
3
Basting — Baste the scallops with the foaming pepper-scented butter for 30 seconds.
Tips
The grapefruit aroma of the pepper replaces the traditional squeeze of lemon. Do not overcook the scallops: they should remain pearly in the centre.
Spices used
Find the spices from this recipe in our shop.
Timut Pepper from the Himalayas
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