250 ml fresh cream
spicy chilli powder
1 tbl butter
1 tbl olive oil
2 tsps fresh chopped garlic
300g scallops
1 tsp Dijon mustard
herbamare/Himalayan salt to taste
cracked black pepper
¼ fresh lime


Add butter and oil to a heavy non stick frying pan. Dry scallops on paper towels. Brown on either side for 1 – 2 minutes on a medium heat. Sprinkle the spicy chili powder on the browned side. Repeat and turn the scallops once more. Remove them from the pan and add the garlic. Sauté for a few minutes on a low to medium heat. Add the cream, herbamare/salt, cracked black pepper, Dijon mustard and and squeeze the lime juice. Mix well and reduce the cream mixture on a medium heat stirring occasionally until it has thickened. Return the scallops to the pan, mix well and simmer for a further three minutes. Serve the scallops with a sprinkling of fresh chopped parsley and a side of fresh asparagus.

Recent Posts

Start typing and press Enter to search