Scallops with lime & lemongrass butter
RECIPE
Tom Kerridge
MAKES 12
• 12 scallops , cleaned and in their half-shells
LIME AND LEMONGRASS BUTTER
• 200g butter , softened
• 6 kaffir lime leaves , finely chopped
• 3 tsp lemongrass paste
• 2 tsp fish sauce
• 2 tbsp finely chopped coriander leaves
• salt and freshly ground white pepper
TO FINISH AND SERVE
• a few spring onions , green part only , finely shredded
• lime wedges
1 . Make sure both the scallops and their shells are clean . For the flavoured butter , in a small bowl , mix the butter with the chopped lime leaves , lemongrass paste , fish sauce and chopped coriander . Season with a good pinch each of salt and white pepper . Mix well . 2 . Lift a scallop up a little in its shell and put a teaspoonful of the butter underneath it then carefully spread another teaspoonful on top . Repeat with the rest of the scallops . 3 . Place the scallops in their shells on the hot barbecue grid ; the butter will sizzle and cook them . They will only take around 3 minutes to cook through ; turn each scallop over in its shell halfway through cooking .
4 . If you ’ d like a little caramelisation on the scallops , lift them out of their shells towards the end of cooking and place them directly on the barbecue . Cook for 20 seconds or so on each side then return the scallops to the shells . 5 . Once cooked , lift the scallop shells onto a tray . Sprinkle shredded spring onion over the scallops and serve with lime wedges for squeezing . Tuck in straight away !
This recipe is from ‘ Outdoor Cooking ’ by Tom Kerridge . Published by Bloomsbury Absolute ( 27 May 2021 ).
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