Scallops with lime butter

Scallops with lime butter

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


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Lime butter

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

Celeriac puree

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


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

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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.


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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