• 18 scallops (i like to remove the orange roe but that’s a personal choice)
  • 25 g butter
  • citrus and chilli butter
  • 75 g softened butter:
  • zest of 1 lime
  • ½ red chilli (very finely chopped)
  • 1 tblsp freshly chopped coriander


  • 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 and 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 and chilli butter and top with some fresh rocket dressed lightly with lime juice and olive oil.