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    King Scallops with Ginger and Lime Butter

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    King Scallops with Ginger and Lime Butter

    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.

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 5 minutes to 6 minutes
    • Total time: 15 minutes to 16 minutes 20 minutes

    Serves: 6


    • For the butter:
    • 2cm piece root ginger, peeled and grated
    • Zest of 1 unwaxed lime and juice of ½ lime
    • 100g unsalted butter, softened
    • Freshly ground black pepper
    • For the scallops:
    • 18 scallops
    • 2-3 tbsp olive oil
    • 2 x 50g bags Waitrose Solo Rocket
    • Zest and juice of 1 unwaxed lime
    • Sea salt
    • Freshly ground black pepper


    1. To make the ginger and lime butter, place the ginger, lime zest and juice, butter and seasoning in a food processor and blend until the butter is smooth. Place the mixture in the centre of a piece of greaseproof paper or clingfilm, roll up and chill until needed.
    2. Take the scallops straight from the fridge, dry them on kitchen paper and season. Heat a heavy-based pan until very hot and add the oil. Fry the scallops for 1-2 minutes on each side, being careful not to overcook, as this could make them rubbery.
    3. Cut the ginger and lime butter into pieces and toss in the pan with the scallops. Arrange the rocket on individual serving plates and place 3 scallops on each. Pour over the juices from the pan and the remaining lime juice, garnish with lime zest and serve immediately.

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    Cook's tips

    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.


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    4 stars