Instructions: Mix the garlic lemon zest and parsley into the butter.

Season with black pepper.

Dip the scallops in the beaten egg then roll them in the breadcrumbs.

Heat enough oil and butter to measure one fingers depth in a shallow pan.

When hot slide in the scallops and fry till the crumbs are golden and crisp about 3 minutes on each side.

Place the salad leaves on two plates and put the hot scallops on top.

Discard the oil and butter add the lemon and pareley butter and warm for 30 seconds.

Spoon over the scallops and serve.

Serves 2

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