This dish is perfect for a hot summer’s day, it can be served as a starter split between four people or as a light meal for two. Scallops are quick to prepare and even faster to cook. The lime and coriander butter gives it a fresh, zesty tang. Scallops are protein rich, high in omega 3 essential fatty acids and minerals.

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Ingredients

12 fresh scallops, still in their shells
100gm of butter, softened
2 tbsp fresh coriander, finely chopped
Zest and juice of 1 lime
1/2 teaspoon of freshly ground black pepper
Pinch of sea salt to taste
Mixed baby green salad leaves
Cold pressed olive oil
Balsamic vinegar

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Method

Preheat oven to 200 C

While the oven is warming prepare the butter and green salad as take a matter of minutes to cook and should be served immediately.

To prepare the herb butter; mix softened butter, coriander, zest and juice of the lime, salt and pepper in a small bowl until all ingredients are thoroughly combined

Rinse and spin baby salad greens, place in a bowl add balsamic vinegar and olive oil and toss.

Place scallops in their half shells on a flat oven tray that will fit under the grill.

Scoop 1/2 teaspoon of herb butter on the top of each scallop

Switch oven to grill function and place scallops under the grill

Scallops should take around 4-5 minutes to cook depending on their size

Remove scallops from the grill and serve immediately with wedges of lime and salad greens on the side

Bon appetite!