Scallops with warm onion and garlic butter

Ingredients for 2 servings:

• 6 scallop(s), fresh, shelled
• salt and pepper
• 40 g clarified butter
• 1 small onion(s) or shallot, finely chopped
• 1 clove(s) garlic, finely chopped
• 75 g butter
• 2 tsp lemon juice, freshly squeezed
• 1 bunch parsley, finely chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the mussels, removing their guts if necessary, and dry thoroughly, as they will otherwise splatter during frying. Heat clarified butter and fry the salted and peppered mussels until lightly golden brown on both sides (do not overcook, as the meat will become tough!). Keep the mussels warm. Add the onion, garlic, and butter to the pan and brown lightly, then add the lemon juice and briefly toss the parsley. Arrange the mussels on appetizer plates and drizzle with the sauce. Serve with fresh French baguette.