Scallops with lime butter

Scallops with lime butter

Total: 1 hr 45 Min. | Active: 45 Min.
gluten-free
Nutritional value / people: 419 kcal
, Fat: 29 g
, Carbohydrate: 19 g
, Protein: 18 g

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Lime butter

75g butter, soft
1 lime, rinsed with hot water, dabbed dry; use grated zest and 1 tsp of juice
2pinches sea salt

Celeriac puree

300g mealy potatoes, diced
500g celeriac, diced
1dl cream
1tsp salt
a little pepper

Scallops

½tbsp butter
12 scallops
½tsp salt
a little pepper
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How it's done

Lime butter

Using the whisk on a hand mixer, beat the butter, lime zest, lime juice and salt until light and creamy, shape into a rectangle on a board lined with cling film, cover and chill for approx. 1 hr.

Celeriac puree

Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the vegetables, cover and cook over a medium heat for approx. 20 mins. until soft. Heat the cream, remove the pan from the heat. Pass the vegetables through a food mill and into the cream, season.

Scallops

Heat the butter in a non-stick frying pan. Reduce the heat, fry the scallops over a medium heat for approx. 2 mins. on each side, season. Plate up the celeriac puree, top with the scallops and lime butter.

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