Recipes

Ingredients

• 12 scallops
• 60 g (4 Tbsp) butter
• For the honey marinade:
• 1 onion, chopped
• 15 g (1 Tbsp) butter
• 45 ml (3 Tbsp) white wine
• 60 ml (4 Tbsp) honey
• 1 pinch of saffron
• 30 ml (2 Tbsp) soy sauce
• 2 tomatoes, peeled, seeded, and diced
• A few coriander seeds
• Juice and zest from one lime
• Salt and pepper

Preparation

For the honey marinade

• In a pot, sauté the onion in butter. Add white wine and let cool.
• Add the honey, saffron, crushed coriander seeds, soy sauce, tomatoes, and lime juice and zest. Season and set aside.

For the scallops

• In a sizzling frying pan, sear the scallops in butter for 1 minute on each side. Salt, pepper and keep warm.
• In the same pan, transfer the marinade and let simmer for 2 minutes.
• Spoon a little marinade onto each plate and arrange the scallops on top.