Barbecued Scallops with Lime Butter "Awen"
great summer food
Cooking Instructions
- 1
Trim feathery leaves from fennel and reserve them. Slice the remaining fennel 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 onto the scallops.Season well with salt and 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 hot barbecue or in griddle pan for 3-4 minutes, turning them 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.
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