3 Egg yolks
½ tsp Lemon Myrtle
1 tsp Extra-virgin Olive Oil
2 tbsp Lemon juice
2 tsp Butter
Pinch of salt/pepper
1 tbsp Cornflour
½ cup Water
Remove scallops from shells & rinse thoroughly. Drain well.
Cut off spinach stalks, keeping only the leaves. Wash thoroughly & chop coarsely.
Squeeze lemon to extract juice. Set aside.
Separate yolks from whites.
Add salt, pepper, lemon juice & herb into yolk. Whisk well.
Add water & creamer & continue to whisk.
Heat oil & add butter. Dust scallops with flour & pan-fry till light brown on both sides. Transfer the scallops back onto their shells.
Using the same pan, add egg mixture. Cook in small fire, stirring occasionally. Put in spinach & fry for another 2 mins.
Spoon the spinach mix on the scallops & you?re ready to serve your scented Pan-Seared Scallops in Lemon Myrtle Cream!