(makes 12 teaser serves or 6 entrée serves)

Sometimes the simplest dishes are the best. Make the most of fresh scallops when they are in season. Treat scallops very gently when you cook them using a spatula rather than tongs so that the scallops are not pierced or torn.

INGREDIENTS

60g (6 tbsp) unsalted butter (cubed)

70g (1/2 cup) finely chopped shallots

560g (36) scallops

1 clove finely chopped garlic

flaky sea salt & freshly ground black pepper

95ml (1/3 cup + 2 tsp) sauvignon blanc

2 tbsp finely chopped tarragon

2 tbsp finely chopped parsley

2 handfuls baby salad greens

1-2 lemons

METHOD

Place butter into the base of a heavy-based pan and, over a medium heat, melt butter till bubbling.

Add shallots and cook for 2-3 minutes or until they begin to soften.

Add scallops, garlic and salt and pepper to taste.  Cook for a further 2-3 minutes or until scallops are just about cooked and shallots are soft.

Add sauvignon blanc and cook a further 2 minutes, or until scallops are cooked and liquid has reduced by one-third.

Remove pan from heat, add herbs to mixture and toss through.

Place scallops onto a platter, or small plates, lined with baby salad greens, drizzle with pan juices and lemon juice.  Season to taste and serve.