Scallops with lime butter


Total time: 1hr 45m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 419 Kcal, 18g Protein, 19g Carbohydrates, 29g Fat


Ingredients

  • Lime butter
  • 1 lime, rinsed with hot water, dabbed dry; use grated zest and 1 tsp of juice
  • 75 g butter, soft
  • 2 pinches sea salt
  • Celeriac puree
  • 300 g mealy potatoes, diced
  • 500 g celeriac, diced
  • 1 dl cream
  • 1 tsp salt
  • a little pepper
  • Scallops
  • 0.5 tbsp butter
  • a little pepper
  • 12 scallops
  • 0.5 tsp salt

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Instructions

  • Lime butter

    Using the whisk on a hand mixer, beat the butter, lime zest, lime juice and salt until light and creamy, shape into a rectangle on a board lined with cling film, cover and chill for approx. 1 hr.
  • Celeriac puree

    Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the vegetables, cover and cook over a medium heat for approx. 20 mins. until soft. Heat the cream, remove the pan from the heat. Pass the vegetables through a food mill and into the cream, season.
  • Scallops

    Heat the butter in a non-stick frying pan. Reduce the heat, fry the scallops over a medium heat for approx. 2 mins. on each side, season. Plate up the celeriac puree, top with the scallops and lime butter.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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