Derek the Chef Monthly Recipe
BBQ seared Scallops, spinach and Lime butter.
Prep time 15 minutes.
You will need 6 -12 scallops per person
500 gm baby spinach leaves
Lemon cut into rounds and grilled for garnish
¼ cup lemon infused Avocado oil for gilling
Butter
Freshly ground black pepper and flaky sea salt.
Here’s how
Make the sauce first then set aside to keep warm.
Marinate the scallops in the avocado oil for around 30 minutes then place onto a BBQ rack to grill turning once.
Blanch the baby carrots or cut whole carrots into batons and blanch them.
Wash and drain the spinach leaves then quickly blanch with a little clarified butter on the BBQ grill.
Place the baby carrots or batons on the grill with a little more of the butter to glaze then plate.
Lime butter sauce
125 ml Water
125 ml White Wine vinegar
50 gm Shallot
200 gm Unsalted butter
1x tbsp fresh Lemon juice
Seasoning
Reduce the water, vinegar & shallots to approx 2x tbsp then allow to cool.
Return to the heat then gradually whisk in the butter in small amounts continuously until the mixture becomes creamy. Whisk in lime juice, season then pass through a sieve. Place in a warm place.