Pan Fried Scallops with Lime and Coriander
Serves 4
To serve, remove them from the pan and finish off with the rocket leaves and cherry tomatoes. Serve straight away.
- 12 scallops
- 1 tablespoon olive oil
- 1 knob of butter
- 2 garlic cloves, chopped
- 1 fresh red chilli, chopped
- Juice of half a lime
- 1 handful coriander, roughly chopped
- seasoning
Method
Heat oil in frying pan and melt butter. Fry the scallops in the olive oil and butter for about 1 min until golden, then flip them over and sprinkle over the chopped garlic and red chilli. Cook for about 1 min more then squeeze over the juice of the lime.
Finish off with roughly chopped coriander and salt and pepper seasoning. Serve straight away.
Pan fried Scallops with Chilli and Rocket Salad
Serves 4
- 12 scallops
- 1 tablespoon oil
- 1 teaspoon chopped chilli
- 2 large handfuls of rocket leaves
- 10-12 cherry tomatoes halved
- Juice of half a lime
Method
Heat a heavy based frying over a high heat.
Toss the scallops in a bowl with salt, freshly ground black pepper and olive oil before placing into the pan sliced-side down.
Cook for about 1 min until golden, then flip them over and sprinkle over the chopped fresh red chilli.
Cook for about 1 min more, taking care not to overcook the scallops then squeeze over the juice of the lime.
To serve, remove them from the pan and finish off with the rocket leaves and cherry tomatoes. Serve straight away.
