Home Recipes Seared Scallops with Soy & Chilli Sauce

Seared Scallops with Soy & Chilli Sauce

Rachel de Thample
Cooking time
Serves2 people
Gluten-free diets
Seared Scallops with Soy & Chilli Sauce

Juicy scallops make a perfect starter or light supper in spring, especially when they're paired with new season asparagus. They take just a few minutes to cook and are delicious drizzled with a hot honey, soy and chilli infused butter.

6 ratings

Ingredients

  • 6 scallops
  • 1 tbsp butter
  • A pinch of finely chopped fresh ginger
  • A pinch of finely chopped red chilli
  • A drop of soy sauce
  • 1 lime
  • A trickle of honey

Prep: 10 mins | Cook: 10 mins

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Method

1. Get a frying pan really hot. Add a splash of oil and then the scallops. Cook for just 1-2 min, or till just golden, on each side. Season with a pinch of salt and pepper.
2. Remove scallops from the pan and add them to two warm plates. Pop the pan back on the heat. Add the butter and let it melt. Swirl in the ginger and chilli. Let it froth up for a few secs. Remove from the heat. Drizzle in the soy, a squeeze of lime juice and the honey. Give it a swirl.
3. Pour over the scallops and serve. Perfect with griddled asparagus and a mound of lightly dressed seasonal leaves.
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