Seared Scallops With Salmon Caviar

1. 1

   Melt half the butter and all the oil in a small saucepan over medium heat. Add shallots; cook for 2-3 mins, until soft but not browned. Add wine; continue to cook for 7-8 mins, until wine has reduced by half.

2. 2

   Stir in lemon juice and remaining butter and season to taste. Strain through a fine sieve and set aside.

3. 3

   Heat a frying pan over medium-high heat. Brush scallops with remaining olive oil; cook for 1 min each side; remove from pan and place into shells.

4. 4

   Spoon a little sauce on to each scallop. Garnish with 1/2 tsp salmon caviar and some watercress and serve.

* Per serving · 4 servings · Values may vary.