Save to your scrapbook
Griddled scallops with chilli & ginger butter
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 as a starter
50g salted butter, at room temperature
1 clove garlic, crushed
3cm root ginger, peeled and grated
2 red chillies, finely sliced
8–12 scallops (depending on size), cleaned Sea salt
1 pack fresh coriander, stems discarded
1. Mash the butter with the garlic, ginger and chillies. Sprinkle scallops with sea salt.
2. Place the butter mixture in a small frying pan or griddle. Allow to bubble so the chilli and ginger flavours permeate it. Add the scallops, season and cook for 2 minutes. Turn each scallop and cook for 30 seconds -1 minute. Serve topped with coriander leaves and drizzle over the buttery chilli sauce.
Typical values per serving:
Energy |
547kj 132kcals |
---|---|
Fat | 10.6g |
Saturated Fat | 6.6g |
Carbohydrate | 0.6g |
Sugars | 0.4g |
Protein | 8.5g |
Salt | 0.8g |
Fibre | trace g |
This recipe was first published in Wed Sep 24 11:04:44 BST 2014.
Average user rating