Scallops with Lime and Ginger Butter

Name: Scallops with Lime and Ginger Butter
Yield: Serves 4
Ingredients: 1 teaspoon finely chopped lemongrass, white part only; 1 teaspoon finely grated ginger; 1 teaspoon fish sauce; 75 g (2½ oz) unsalted butter; 6 kaffir lime leaves, finely chopped; 16 scallops, on the half-shell

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

75 g (2½ oz) unsalted butter
6 kaffir lime leaves, finely chopped

Starter
Side dish
Pescatarian
Gluten-free

Method

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