Safe Lime & Coriander Scallops

I’ve always been a little worried about cooking seafood, I expect it to induce whoever I’ve fed to a night hugging the toilet. But after really enjoying some scallops recently at a restaurant I thought I’d give it a try and hope for the best.

I found a recipe online that I tweaked a little based on what we had in the house.

  • 200g prepared scallops
  • largish knob of butter
  • two crushed garlic cloves
  • 2 x tsp dried red chillies (I used Bart’s Ready Crushed Red Chilli in white wine vinegar)
  • juice of 1 lime
  • chopped coriander

Melt the butter in a small frying pan and when it is foaming add the scallops. You may need to turn the heat down a little so the butter doesn’t burn.

The recipe said to cook the scallops for one minute on each side but the packet said 3-4 minutes each side, I decided to trust the packet. So, after 3-4 minutes on one side turn the scallops over and add the crushed garlic and chillies.

After another 3-4 minutes take the scallops off the heat and squeeze over the juice of a lime adding a little zest if it takes your fancy, add the chopped coriander and a little salt and pepper.

I served on a bed of salad and it was enough to feed my husband and I for dinner.

Pan-fried scallops

They tasted gorgeous (I’m glad I used butter and not olive oil like the original recipe said) and no-one has been ill (except the cat who swiftly ate a raw scallop when I dropped it and later regretted it) so I will call it a success.

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One thought on “Safe Lime & Coriander Scallops

  1. […] recipe is at the top of my list to try. As I’ve mentioned before I’m quite scared of cooking seafood but the guides on preparing seafood in this book are clear and not at all scary looking. The […]

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