Scallop, coriander and lime canapés


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  • 6 scallops, removed from their shells and cleaned (shells cleaned and reserved for serving)
  • 1 lime, juiced and zested
  • 45ml of olive oil, plus extra to cook the scallops
  • 1/2 red chilli, deseeded and very finely chopped
  • 1 handful of chopped coriander
  • salt
  • pepper
Begin by making the dressing. Place the lime juice into a bowl and slowly drizzle in the oil whilst whisking to emulsify
Add the finely chopped chilli and coriander then season with salt and pepper to taste
Season the scallops with salt presentation-side up. Place a non-stick frying pan over a high heat and add a drizzle of olive oil. Place the scallops in the pan presentation-side down
Leave to cook undisturbed for around 2–3 minutes until a nice golden crust forms, then flip over and cook for a final minute. The scallops should feel springy to the touch when ready
Place the scallops back in their clean shells and spoon over some of the lime dressing. Sprinkle over the lime zest and serve
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