Brown butter seared scallops with lightly salted quinoa and french green beans. Use the extra butter sauce to flavor the quinoa when plating. Either finely chop or blitz the dipping sauce and serve on the side.


Basil Caper Sauce

3 tbsp fresh basil, minced
3 tbsp olive oil
1 clove garlic, finely minced
2 tbsp capers, crushed
2 tbsp lemon juice
1/2 tsp lemon zest, fine
salt
pepper