Scallop, coriander and lime canapés
Item 1 of 1
This scallop, coriander and lime recipe is the perfect canapé for an Asian-inspired feast. The quick and easy dressing is spiked with flecks of red chilli, providing a fiery kick which complements the sharp lime and sweet scallop perfectly. You can ask your fishmonger to prepare the scallops if you're short on time or give it a go yourself with our handy guide.
First published in 2018
Ingredients
Metric
Imperial
- 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
SAVE RECIPE
Method
1
Begin by making the dressing. Place the lime juice into a bowl and slowly drizzle in the oil whilst whisking to emulsify
2
Add the finely chopped chilli and coriander then season with salt and pepper to taste
3
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
4
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
5
Place the scallops back in their clean shells and spoon over some of the lime dressing. Sprinkle over the lime zest and serve
First published in 2018
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
