Chilli Butter Scallops
Super easy and quick chilli butter scallops recipe, served on scallop shells.
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Servings:
Calories: 168kcal
Ingredients
- 24 scallops
- 24 scallop shells
Chilli Butter
- 100 g salted butter room temperature soft
- 1 generous pinch salt
- 1 red chilli finely chopped or 1 tbsp any chilli paste you regularly use
- 2.5 cm ginger pounded
- 1 small garlic clove pounded
- juice & zest of 1 lime
- small bunch fresh coriander leaves cilantro, finely chopped
Instructions
- Rinse and dry the scallops and the shells.24 scallops, 24 scallop shells
- Let's make the chilli butter. In a bowl, mix together everything else, leaving about 1 heaped tbsp of coriander leaves for garnishing. You'll need to work the lime juice in really well, it'll be a little resistant to the butter.100 g salted butter, 1 generous pinch salt, 1 red chilli, 2.5 cm ginger, 1 small garlic clove, juice & zest of 1 lime, small bunch fresh coriander leaves
- Turn the grill on to medium high, ie, three quarters of the way.
- Place the shells on a baking tray, they'll wobble slightly but should be upright enough for you not to worry. If you are worried about the wobble, here's a trick: sprinkle some coarse salt all over the baking tray and settle the shells in.
- Place a scallop on each shell.
- Using 2 teaspoons, top each scallop with a small dollop of the chilli butter.
- Grill the scallops for 6-8 minutes, depending on their thickness. No need to turn over.
- Serve immediately in their shells, topped with a little of the fresh coriander leaves.
Nutrition
Serving: 6 | Calories: 168kcal | Carbohydrates: 4g | Protein: 8g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 362mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 540IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 1mg
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