- 75 g (2½ oz) unsalted butter
- 6 kaffir lime leaves, finely chopped
- Melt the butter in a small saucepan over low heat. Remove from the heat and stir in the lime leaves, ginger, lemongrass and fish sauce. Cover and keep warm.
- Remove the scallops from their shells (steps 3–4), discarding the roe. Rinse the scallops, pat dry with paper towels and place in a bowl with half the