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 kind scallops with the roes trimmed off, but leave them on if you prefer.
Ingredients
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
2x50g bags rocket
Zest and juice of 1 unwaxed lime
Sea salt
Freshly ground black pepper
Method
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.
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.
Cut the ginger and lime butter into pieces and toss into 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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