Tuesday, April 02, 2013

Kate's Kitchen: scallops in lime and chilli butter

I can’t believe that, as a dedicated foodie, I have only JUST discovered scallops!

This is barely even cooking, so it feels like a bit of a cheat to include it as a recipe – but it’s great for writers because it's the quickest lunch ever. It also works well as a starter. Or double the quantities and serve with steamed tenderstem broccoli, roasted asparagus and quinoa for a main course. (Oh, and if you halve the quantities of the butter and add some lime or lemon juice to the pan, it works as a 5:2 lunch.)


Ingredients (serves 2) :

  • 180g scallops 
  • 25g butter 
  • red chilli to taste, finely chopped 
  • 1 lime, zested 


Method:
Heat the butter, chilli and lime zest in a pan.

Add scallops and stir-fry until caramelised (about 4 minutes).

Serve with a squeeze of lime or lemon juice, bread to mop up the juices, and leaves (I love mine with lamb’s lettuce or rocket).


In the UK, you can get a reprint of Playboy Boss, Pregnancy of Passion in the anthology To Tame the Playboy. (Kate's most recent releases – Ballroom to Bride and Groom and The Brooding Doc’s Redemption - are still available from eHarlequin in the US, the Mills & Boon website in the UK, and on Amazon.) You can find out more about these books, and Kate, on her website (http://www.katehardy.com/) and her blog (http://katehardy.blogspot.com/)

3 comments:

  1. Missy - they're SO scrumptious! We're experimenting with different combinations of spices and marinades at the moment :)

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