Scallops with lemon, basil and chilli brown butter

Method

1. In a small mixing bowl, combine the butter, lemon zest, basil and chilli, then season well with salt and black pepper (see make ahead).
2. Shave the courgettes into ribbons using a vegetable peeler and put in a mixing bowl. Toss with the lemon juice, garlic and some extra-virgin olive oil. Fry in a wide frying pan over a medium heat until slightly softened (about 2 minutes).
3. Meanwhile, melt the flavoured butter in a large frying pan over a high heat, then add the scallops. Fry for 2-3 minutes on each side, then scoop out the scallops and transfer each one to a reserved shell. Allow the butter left in the pan to brown slightly (don’t let it burn), then pour over the scallops. Serve with the courgettes and extra basil leaves.