Scallop, coriander and lime canapés
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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
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