Scallops, curry leaf butter, finger lime
This one pairs grilled scallops with toasty curry leaf butter and fresh finger lime pearls for a quick, impressive starter.
Ingredients
Directions
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- Step 1: 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.
- Step 2: Add the salt to the food processor and pulse until the curry leaves are finely shredded. Skip the salt if using salted butter.
- Step 3: Add the room-temperature butter to the processor and mix until the curry leaves are evenly distributed.
- Step 4: Ensure the scallops are detached from their shells but still placed in the half-shells for grilling.
- Step 5: Add 1 to 1.5 teaspoons of the curry leaf butter to the top of each scallop.
- Step 6: Cut the finger limes in half and gently squeeze out the citrus pearls. Set aside for garnish.
- Step 7: 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.
- Step 8: Remove the scallops from the grill and immediately top each one with fresh finger lime pearls.
Video
About this recipe
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.
Keywords: Scallops, curry leaf butter, finger lime, Lunch, French, Fish and Seafood, Starter, Grilled, Quick, Snack, scallops with curry leaf butter recipe, grilled scallops, scallops with finger lime, scallop starter, curry leaf butter, quick seafood entree, scallops in the half shell
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