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Scallops, Leeks & Lime

Scallops Leek Lime

This is a great way to serve scallops grilled in their shells. If you can’t find scallops, it works just as well with oysters. The larger the better but you’ll have to slightly adjust the cooking time. If you can’t get your hands on warrigal greens don’t worry, baby spinach leaves will also do the job very well.

3 scallops in shell
60g butter (room temperature)
Zest and juice of half a lime
Handful of chopped chervil and flat parsley
Salt and pepper
1 tsp soy
1 large leek (washed)
2 tbs grape seed oil
Small handful of warrigal greens

  • Remove the scallops from the refrigerator and allow them to come to room temperature for 10 minutes.
  • Cut the leek in half, length ways. Season it with salt, pepper and oil, and then cook on a char grill or BBQ for 4 minutes.
  • Combine all other ingredients using a mortar and pestle.
  • Shred the leek and add to the butter.  Spoon this mixture onto the scallops. Place them in a hot oven and cook for 1 minute…done.