KEY POINTS:
Serves 4
16 scallops - or more, depending on the size
¼ cup of finely chopped herbs e.g a combination of basil, chervil and parsley
1 plump clove of garlic, peeled and finely chopped
1 x 2 cm piece of ginger, peeled and finely chopped
2 Tbs butter
Salt and freshly ground black pepper
Limes or lemons to serve
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. Put in the shells or arrange around the herbs.
4 Heat a pan and add the garlic, ginger and butter. 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.