Save to your scrapbook
King Scallops with Ginger and Lime Butter
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This is a great time of year for plump, firm scallops, which love the cold waters of winter. For this zesty dish we used king scallops with the roes trimmed off, but leave them on if you prefer. At the Fish Service Counter, you will also find Canadian Roeless Scallops and Fresh King Scallops in a half shell.
The ginger and lime butter is best made in advance so that the flavours infuse. You can make it the day before but it will keep for up to 2 weeks in the fridge.
Instead of scallops, you could use large prawns in their shells, such as Madagascan Tiger Prawn Tails, from the Fish Service Counter. Alternatively, try Anchor Seafoods Luxury Frozen Fruits de Mer.
This recipe was first published in November 2002.