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Griddled scallops with chilli & ginger butter
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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:
This recipe was first published in September 2014.