( Pecten maximus )



Lemon butter scallops

  • 450g fresh scallops
  • 1 tbsp unsalted butter
  • kosher salt and freshly ground black pepper, to taste

Lemon butter sauce

3 garlic cloves, minced
juice of 1 lemon
kosher salt and black pepper, to taste
2 tbsp unsalted butter

Pan-fried scallops with lime & coriander

  • 6-8 scallops
  • 1 tbsp olive oil
  • 2 large garlic cloves, chopped
  • 1 tsp fresh red chlli, chopped
  • juice of half a lime
  • rouhgly chopped coriander
  • sea salt and pepper


  1. Melt 1 tbsp butter in a large skillet over medium-high heat
  2. Rinse scallops with cold water and thoroughly pat dry
  3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden and brown, and translucent in the center, about 1-2 mins per side. Set aside and keep warm
  4. To make the lemon butter sauce, melt 2 tbsp butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 min. Stir in lemon juice
  5. Season with salt and pepper to taste
  6. Serve scallops immediately with lemon butter sauce


  1. Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime
  2. Finish off with roughly chopped coriander, sea salt and pepper
  3.  Serve straight away