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Scallops with seaweed and lime butter

Published on May 11, 2015
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Scallops, seaweed and lime butter recipe from The Mariners Public House in Rock, Cornwall

‘Scallops can be very expensive, which is why it’s important to find the best, cook them simply and savour every bite,’ says Zack Hawke, head chef of The Mariners Public House in Rock.

Serves 4

You will need

  • Unsalted butter 250g, softened
  • Fine, dried seaweed 3 tbsp
  • Garlic cloves 2, finely chopped
  • Lime 2, zest and juice
  • Scallops 9, large and hand dived
  • Rapeseed oil for cooking
  • Sea salt

Method

  1. To make the seaweed and lime butter, mix the butter, seaweed and garlic, lime zest and juice.
  2. Wrap the seaweed butter in clingfilm and roll to form a long 2.5cm diameter cylinder.
  3. Refrigerate until set. (Well wrapped, it will keep in the fridge for a week). Once set, cut into ½ inch discs and keep cool.
  4. Preheat the oven to 200°c/gas 6. Lightly oil the scallops in their shells and season with a small pinch of of salt. Roast in the oven for 4 minutes on a flat tray.
  5. Remove from the oven, place a butter disc on top of each scallop, then cook for a further 2 minutes in the oven.
  6. Serve immediately while the butter is still sizzling.

Chef’s tip: ‘Try serving this with Sharp’s Single Brew Reserve. It’s light and lemony with a subtle sweetness that complements shellfish perfectly.’

Rock, Cornwall, PL27 6LD

01208 863679

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