I love the sweet scallop with the spicy curry and the acidity of the lime oil.
16 large sea scallops
salt and pepper
1/2 cup olive oil
juice from 1/2 lime
grated zest from 1 lime
parsley for serving
- Pat the scallops dry and dust them lightly with curry powder, salt and pepper.
- Cook them in a HOT pan in butter about 1 minute on each side until seared very well.
- In a bowl mix together oil, lime juice and zest.
- Plate the scallops and top with a little oil and some fresh parsley.
The secret is to not overcook them but leave a small raw center.
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