This is a low fat, low carb recipe for the 5:2 diet
1 Red Chilli
1 handful Pea shoots (or your favourite green salad leaves.)
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
Zest the lime and squeeze the juice from one half only
Deseed the chilli
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.
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.
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.
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.
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