Hier dreht sich alles um einfache, kräftige Aromen. Saftige Jakobsmuscheln erhalten durch Curryblattbutter einen reichhaltigen, gerösteten Kick, während Fingerlimettenperlen für einen frischen, pikanten Kick sorgen. Es ist schnell zubereitet und wird Ihre Gäste auf jeden Fall beeindrucken.
Category
Lunch
Servings
4
Prep time
20 minutes
Cook time
5 minutes
This one’s all about simple, bold flavours. Juicy scallops get a rich, toasty kick from curry leaf butter, while finger lime pearls add a fresh, zesty pop. It’s quick to make and will definitely impress your guests.
Ingredients
- 200g (7 oz) unsalted butter, at room temperature (or use salted butter, but omit additional salt)
- 24 fresh curry leaves
- 1/2 tsp salt
- 12 scallops, in half shells
- 5 finger limes
Directions
Remove the curry leaves from their stems and place them in a small food processor. If you don’t have a food processor, finely chop the leaves by hand.
- Add the salt to the food processor and pulse until the curry leaves are finely shredded. Skip the salt if using salted butter.
- Add the room-temperature butter to the processor and mix until the curry leaves are evenly distributed.
- Ensure the scallops are detached from their shells but still placed in the half-shells for grilling.
- Add 1 to 1.5 teaspoons of the curry leaf butter to the top of each scallop.
- Cut the finger limes in half and gently squeeze out the citrus pearls. Set aside for garnish.
- Heat a grill until very hot. Place the scallops in their shells on the grill. Cook for 3-4 minutes, until the butter has melted, starts to brown, and the scallops are just cooked through.
- Remove the scallops from the grill and immediately top each one with fresh finger lime pearls.
