Seared Scallops with Chilli Lime Butter August 11, 2012 by Fiona Maclean Seared Scallops with Chilli Lime Butter Print recipe Print with main photo Print text only Serves 1 Prep time 5 minutes Cook time 5 minutes Total time 10 minutes Allergy Shellfish asdasdasdasd Lunch, Main Dish, Side Dish, Starter Misc Serve Hot This is a low fat, low carb recipe for the 5:2 diet Ingredients 100-150g Scallops 1 Lime 1 Red Chilli 20g Butter 1 handful Pea shoots (or your favourite green salad leaves.) Directions Step 1 Dry the scallops carefully between kitchen paper. You need to do this if you want the searing to work if not, they will stew rather than sear on a medium-high grill Step 2 Zest the lime and squeeze the juice from one half only Step 3 Deseed the chilli Step 4 Blitz the chilli and butter with a little salt, then add in the lime zest and juice. You will only need a tiny amount of this, but the remainder will keep well in the fridge for a week or so. Step 5 Heat the grill or griddle to medium hot. You may want to wipe the surface with a little sunflower oil on some kitchen roll if you are not sure how non-stick the surface is. Step 6 Put the scallops on the grill and gently put the lid down. You will need to cook them for approximately 3 minutes. If you are cooking them on a griddle or pan then flip them over after a minute. Step 7 Put the peashoots onto a plate and lay the scallops on top. Dress them with just a tiny pat of the chilli butter on each one.