CORIANDER BUTTER SCALLOPS
by Neil Clifton
When I cooked at home with my parents the only thing I wouldn't eat was fish. Shellfish though, was one of my favourites and still is. Good quality scallops are available in many farm shops and almost all supermarkets. If you can find hand dived scallops, you may get the chance to have the roe, these are delightful deep fried in tempura batter.
INGREDIENTS
4 Hand dived scallops.
100g unsalted butter.
Small bunch of chopped, fresh coriander.
Lemon
METHOD
1. Slowly melt the butter and add chopped coriander and mix. Place into a ramekin an leave in the fridge for an hour.
2. In a hot pan add the butter, and follow with the seasoned scallops, 2 minutes per side gently basting the them in the melted butter.
3. Serve with fresh lemon.
HINTS & TRICKS
I inherited some scallop shells several years ago. When I make these I cook them on the bbq getting the shells hot first then adding the scallops and butter. They not only make the perfect cooking utensile but they look excellent when served too.
WINE SUGGESTION: This White Austrian, is dry but with decent body to stand up to coriander.
