Lime and Ginger Scallops

Lime and Ginger Scallops

Serves 4


• 12 scallops, cleaned

• 75g butter

• 1 tsp fish sauce

• 1 tsp fresh ginger, finely grated

• 1 tsp lemon grass, finely chopped

• 6 kaffir lime leaves, finely chopped


1: Melt butter in a small frypan, add all ingredients except the scallops. Stir to combine and cook for two minutes. Transfer to a small bowl or ramekin, cover and keep warm.

2: Clean the frying pan ready for the scallops.

3: Heat 1 tsp of butter in the frying pan. Wait until the butter starts to bubble and go slightly brown. Sear the scallops for approx. 30 seconds on each side until golden and just cooked through.

4: Transfer to a platter and drizzle with butter mixture. Serve immediately and enjoy as an appetiser.

   This article is reproduced with permission of   
New Zealand Fishing News

December 2019 - Bea Bagnall
Re-publishing elsewhere is prohibited

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