Scallops with Tom Yum Nori Butter & Limes

Seafood

Sep 2

Three ingredients beaten into softened butter, a teaspoon on each scallop, straight onto the grill. The shells do the cooking and the serving.

Serves: 6

Prep time: 10 minutes

Cook time: 5 minutes

INGREDIENTS

250g butter, softened

1/4 cup tom yum paste

1 tablespoon furikake

18 scallops in the shell

fresh lime, to serve

METHOD

Combine the softened butter with the tom yum paste and furikake.

Place a teaspoon of the butter on each scallop.

Loosen the scallops in their shells, then grill over medium high heat.

Serve with fresh lime.

HINTS

Loosen each scallop from its shell before it goes on the grill. Nobody wants to fight one with a fork while it is still hot.

Scallops need about a minute. Once the butter is bubbling and the edges have gone opaque, they are done.

The butter makes far more than 18 scallops need. Roll the rest in baking paper and freeze it for corn, prawns or a steak.

NUTRITION (per recipe total, serves 6 - guide only):

Energy: approximately 8600kJ (2060 calories)

Protein: 45g

Fat: 200g

Saturated fat: 125g

Carbohydrates: 15g

Sugars: 5g

Fibre: 2g

Sodium: 3500mg

Note: only about a third of the butter is used on 18 scallops, so actual fat and sodium per serve are much lower.

This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.

LUCY TWEED

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