Scallops with Lime and Ginger Butter

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 75 g ( oz) unsalted butter
  • 6 kaffir lime leaves, finely chopped


  1. 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.
  2. 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