I love the sweet scallop with the spicy curry and the acidity of the lime oil.

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Serves 4

16 large sea scallops

curry powder

salt and pepper


1/2 cup olive oil

juice from 1/2 lime

grated zest from 1 lime

parsley for serving

  1. Pat the scallops dry and dust them lightly with curry powder, salt and pepper.
  2. Cook them in a HOT pan in butter about 1 minute on each side until seared very well.
  3. In a bowl mix together oil, lime juice and zest.
  4. 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.

Photography by Paul "Sweet Paul" Lowe

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