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.