Barbecued Scallops With Lime Butter -

Barbecued Scallops With Lime Butter

Fresh scallops are quick to cook and ideal for barbecues. This recipe combines them simply with lime and fennel.

Ingredients

1 head fennel
2 limes
12 large scallops, cleaned
1 egg yolk
90ml/6 tbsp melted butter
Olive oil for brushing
Salt and freshly ground black pepper

Details

Serves: 4

Method

1. Trim any feathery leaves from the fennel and reserve them. Slice the rest lengthways into thin wedges.

2. Cut one lime into wedges. Finely grate the rind and squeeze the juice of the other lime and toss half the juice and rind on to the scallops. Season well with salt and fresh black pepper.

3. Place the egg yolk and remaining lime rind and juice in a small bowl and whisk until pale and smooth.

4. Gradually whisk in the melted butter and continue whisking until thick and smooth. Finely chop the reserved fennel leaves and stir them in, with seasoning to taste.

5. Brush the fennel wedges with olive oil and cook them on a hot barbecue for 3-4 minutes, turning once.

6. Add the scallops and cook for a further 3-4 minutes, turning once. Serve with the lime and fennel butter and the lime wedges.

Cook's Tip:- If the scallops are small, you may wish to thread them on to flat skewers to make turning them easier.

Related food category:

• Fish and Seafood