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
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).
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