Pan-seared Cornish scallops with chilli, lime and coriander butter

These quick and easy scallops are utterly divine
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The Rising Sun

Thomas Hannon, chef patron at The Rising Sun in Truro, shares his recipe for pan-seared Cornish scallops with chilli, lime and coriander butter

www.therisingsuntruro.co.uk

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Indy Coffee Box
  • You will need
  • Method

For the butter

  • Green chilli 1
  • Red chilli 1
  • Fresh ginger 20g, peeled
  • Lime 1, zest of
  • Salted butter 200g, softened
  • Coriander a bunch, roughly chopped

For the Cornish scallops

  • Scallops 12
  • Parma ham 200g, finely sliced
  • Lime juice to drizzle

For the garnish

  • Fresh coriander a small bunch, roughly chopped
  • Lime wedges

  1. For the butter: blend the chillies and ginger in a food processor until they form a paste. Add the lime zest, butter and coriander then blend again.
  2. For the scallops: lightly oil a frying pan over a medium heat. Once the oil is simmering add the scallops flat side down. Lightly season with salt and pepper.
  3. After 2-3 minutes, add the parma ham. After a further minute (when the scallops are starting to brown), add the butter.
  4. Once the butter has completely melted, turn the scallops over and lightly baste with the butter. Finish with a drizzle of lime juice.
  5. To serve: place each scallop back in a half shell along with a generous portion of the butter and parma ham. Garnish with coriander and lime.

You will need

For the butter

  • Green chilli 1
  • Red chilli 1
  • Fresh ginger 20g, peeled
  • Lime 1, zest of
  • Salted butter 200g, softened
  • Coriander a bunch, roughly chopped

For the Cornish scallops

  • Scallops 12
  • Parma ham 200g, finely sliced
  • Lime juice to drizzle

For the garnish

  • Fresh coriander a small bunch, roughly chopped
  • Lime wedges

Method

  1. For the butter: blend the chillies and ginger in a food processor until they form a paste. Add the lime zest, butter and coriander then blend again.
  2. For the scallops: lightly oil a frying pan over a medium heat. Once the oil is simmering add the scallops flat side down. Lightly season with salt and pepper.
  3. After 2-3 minutes, add the parma ham. After a further minute (when the scallops are starting to brown), add the butter.
  4. Once the butter has completely melted, turn the scallops over and lightly baste with the butter. Finish with a drizzle of lime juice.
  5. To serve: place each scallop back in a half shell along with a generous portion of the butter and parma ham. Garnish with coriander and lime.
Supported by
Indy Coffee Box
Salcombe Gin & Paul Ainsworth
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Salcombe Gin & Paul Ainsworth

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Salcombe Gin & Paul Ainsworth
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