Barbecue Recipes

GRILLED SCALLOPS WITH LIME BUTTER

Fresh scallops cook quickly, so they’re ideal for barbecues. This recipe combines them simply with lime and fennel.

INGREDIENTS
1 fennel bulb
2 limes
12 large scallops, cleaned
1 egg yolk
6 tablespoons melted butter olive oil for brushing salt and freshly ground black pepper

SERVES 4

1. Trim any feathery leaves from the fennel and reserve them. Slice the bulb lengthwise into thin wedges.

2. Cut one lime into wedges. Finely grate the rind and squeeze the juice from the other lime; toss half the juice and rind with the scallops. Season well with salt and fresh black pepper.

3. Place the egg yolk and remaining lime rind and juice in a small bowl and whisk until pale and smooth.

4. Gradually whisk in the melted butter and continue whisking until thick and smooth. Finely chop the reserved fennel leaves and stir them in, with seasoning to taste.

5. Brush the fennel wedges with olive oil and cook them on a hot grill for 3—4 minutes, turning once.

6. Add the scallops and cook for another 3—4 minutes, turning once. Serve with the lime and fennel butter and the lime wedges.