20 scallops

2 courgettes

6 tbsp butter

1 tbsp vegetable oil

4 garlic cloves, chopped

2 tbsp hot chilli sauce

juice of 1 lime

small bunch of fresh coriander, finely chopped

1.If you have bought scallops in their shells, open them. Hold a scallop shell in the palm of your hand, with the flat side uppermost. Insert the blade of a knife close to the hinge that joins the shells and prise them apart. Run the blade of the knife across the inside of the flat shell to cut away the scallop. Only the white adductor muscle and the orange coral are eaten, so pull away and discard all other parts. Rinse the scallops under cold running water.

2. Cut the courgettes in half, then into four pieces. Melt the butter in the oil in a large frying pan. Add the courgettes and fry until soft. Remove from the pan. Add the garlic and fry until golden. Stir in the hot chilli sauce.

Add the scallops to the sauce. Cook, stirring constantly, for 1-2 minutes only. Stir in the lime juice, chopped coriander and the courgette pieces. Serve immediately on heated plates.

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