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Ingredients
18 scallops (I like to remove the orange roe but that's a personal choice)
1oz/25g butter
Citrus & Chilli Butter
3oz/75g softened butter:
Zest of 1 lime
½ red chilli-very finely chopped
1 tablespoon freshly chopped coriander
Method
Heat a large pan and add the butter until bubbling.
Lay the scallops out flat on a plate or chopping board.
Season the scallops with a little salt and black pepper.
Toss them into the pan and cook for 1 minute on either side on a very hot pan until golden brown. Add in a little butter now to get a nice glaze.
Allow to sit for a further moment and then prepare to serve.
Citrus & Chilli Butter Method:
Mix all the ingredients together.
Using some parchment paper roll them into a long coil and refrigerate or freeze until required.
Serve the scallops on the plate. Top with a disc of citrus & chilli butter and top with some fresh rocket dressed lightly with lime juice and olive oil.
Chef: Kevin Dundon
Programme: The Afternoon Show
