If you are looking for a tasty scallop recipe to cook for the family, look no further than Mum’s scallops with coriander and lime butter.
All you need is 12 scallops on-the-half shell – we’ve used roe off but choose what you like. You can swap for prawns, scampi or bugs.
Makes 12
- Coriander & lime butter
- 100g butter, softened
- 1/3 cup coriander leaves, finely chopped
- 1 tbsp finely grated lime zest
- 1 garlic clove, finely grated
- Sea salt flakes and freshly ground black pepper
To make coriander & lime butter, combine all ingredients in a bowl. Season.
Using a wooden spoon, beat until smooth and well combined (Alternatively, combine in a small food processor).
Place a sheet of baking paper onto a bench.
Smooth butter mixture into the centre to form about a 2cm-wide log.
Roll up tightly to enclose the butter and twist the ends to seal.
Chill for 4 hours or until firm.
Just before serving, preheat a grill on medium-high heat. Place scallops in a single layer onto a grill tray.
Top each scallop with a 1/2cm- thick slice of the butter.
Grill for 3 minutes or until butter is sizzling and golden and the scallops are just cooked through.
Top each with baby shiso or micro-greens if liked and serve.
Note, you will have some butter leftover – it will store in the fridge for up to 1 week. Use it on another batch of scallops or toss through pasta or steamed veggies.