Photographer: James Moffat // Styling: Maxwell Adey // Food Prep: Kathy Knudsen
For a summer seafood delight, these spicy scallops are a showstopper. Perfect for entertaining, the colour contrast of the red scallop shell with the green coriander and lime dressing is a feast for the eyes, as well as the stomach. If you’re planning a seafood feast this Christmas, we submit this for your menu consideration.
Ingredients
Method
For pickled chillies, combine all ingredients in a bowl; season to taste and set aside, tossing occasionally, until lightly pickled (15 minutes).
For coriander-lime butter, place all ingredients in a food processor, season to taste and process to combine. Set aside at room temperature until ready to use.
Combine spices and 2 tsp sea salt flakes in a small bowl.
Preheat a barbecue or lightly greased char-grill pan to high. Remove scallops from shells and rinse shells. Return scallops to shell. Season scallops with spiced salt and top with a little coriander-lime butter. Grill scallops, shell-side down, until butter starts to splatter and scallops start to turn opaque (1-2 minutes). Working quickly, remove from barbecue and flip scallop flesh over in their shells to cook on other side (don’t return them to the barbecue).
Transfer scallops to a serving plate. Top with pickled chillies and scatter with micro coriander to serve.
