Scallops with herbs and ginger and garlic butter

Babiche Martens

Ingredients

16	Scallops, (or more depending on size) (Main)
¼ cup	Fresh herbs, (finely chopped. eg a combination of basil chervil and parsley)
1 clove	Garlic, (peeled and finely chopped)
2 cm	Ginger, (peeled and finely chopped)
1	Freshly ground black pepper
2 Tbsp	Butter
1 to serve	Lime

Directions

1. Bring the scallops to room temperature.
2. Chop the herbs, mix together and arrange in the scallop shells if using or alternatively pile in the centre of the serving plates.
3. Heat a non-stick pan and when hot, add the scallops and let sear for 1 minute before turning and repeating.
4. Put in the shells or arrange around the herbs.
5. Heat a pan and add the garlic, ginger and butter.
6. Over a gentle heat, let cook for 2-3 minutes or until fragrant and soft then quickly spoon the hot butter over the scallops and eat. Offer cut lemons or limes.