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 defintely impress your guests.
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.
