RECIPE BY:

Courtney Roulston and Scott McRae

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 12 fresh scallops in the half shell
• 80g Lurpak butter, room temperature
• 2 teaspoon lemon zest, finely grated
• 1 large clove garlic, grated
• 2 tablespoons fresh dill, finely chopped
• 1 green chilli, finely chopped
• ½ teaspoon cracked black pepper
• 1 tablespoon chives to garnish

METHOD:

• Preheat the oven grill to high. Ensure the scallops have been disconnected from the shell at the base using a small sharp knife. Place the softened butter into a bowl and mix with the lemon zest, garlic, dill, chilli, pepper and a pinch of sea salt. Place a teaspoon of the butter on top of each scallop in the shell.
• Place the scallops onto an oven tray and cook under the grill for 2-3 minutes, or until the butter is bubbling and fragrant.
• Carefully remove and place onto a platter. Garnish with chives before serving.

Our friends at Wine Selectors recommend pairing this dish with a Chardonnay.