Pan Fried Scallops In Lime Butter
What you'll need to get:
Serves 4
- 8/10 fresh scallops
- 120g LURPAK Slightly Salted Butter
- 4 limes. (2 for the dish, 2 to serve).
- 4 Fresh Globe artichokes
- One clove of garlic (optional).
- 1 tablespoon of olive oil
- Salad leaves
- Salt and black pepper.
What you need to do:
For the artichokes:
Trim the artichoke stalk, close to the base, so that it will stand without rolling.
Cut the garlic into slithers and place in between the leaves of the artichoke.
Place the artichokes in a pan of boiling salted water containing 1 tablespoon of oil and a cut up lime. Cook for approximately 25 minutes to 40 minutes, the length of time will depend upon the size of the artichoke and how tender it gets. It's cooked when a leaf (not an outside one) will pull out easily. Then drain upside down.
For the scallops:
First finely grate half of a lime. Then clarify the butter by gently melting it in a microwave or on a stove in a small heavy saucepan. Allow it to foam for about a minute but don't let it burn. When the foaming begins to die down, remove it from the heat and pour the liquid butter into a strainer lined with kitchen paper. You are looking to catch all the white particles in the paper, leaving only a clear, yellow liquid in your bowl.
Heat 20g of your clarified butter in a heavy based frying pan and quickly sear the scallops on all sides in the butter. Allow some gentle heat to cook them through - you will start to see cracks appear in the sides of the scallops and they should be tender to the touch. Try not to overcook them as they will become smaller and harder, but make sure they are not too clear and jelly like in the centre. Sprinkle on a small quantity of grated lime, but not too much.
To assemble:
In a warm serving bowl arrange the artichokes, scallops and any salad leaves, gently heat the remaining clarified butter in a ramekin and serve with freshly cut limes ready for squeezing. Serve with a lovely glass of white burgundy.
And another thing...
Let your guests dip the leaves from the artichokes into the hot butter having given them a small plate, knife and fork for the scallops. It's casual, friendly way to feed friends. And if you can, buy individual scallops that your fishmonger cuts out for you. This way you will know they are very fresh and have not been soaked in water for any length of time.