Irenes Scallops
A delicious recipe on YumPlanner
By stuart radforth | Prep: 15 min | Cook: 20 min | Serves: 4
Tags: Dinner, Lunch, Snack, Diplomatic, Spicy, British, American, Gluten-Free, Nut-Free, Egg-Free
Ingredients
- 16 pcs scallops
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp lemon zest
- 0.5 tsp five spice powder
- 2 tsp sesame seed oil
- 2 tbsp olive oil
- 1 pcs chilis
- 2 pcs garlic
- 1 tbsp butter
- 1 tsp honey
- 1 pcs greaseproof paper
Instructions
- Preheat the oven to 200°C (392°F).
- Line a tray with greaseproof paper
- Season the scallops with salt, pepper, lemon zest, a pinch of five spice, two teaspoons of sesame seed oil, and a splash of olive oil. Move the scallops around to coat them evenly.
- Chop one fresh chili and set aside.
- Heat olive oil in a pan over medium heat and add the chopped chili.
- After one minute, add crushed garlic (two cloves), a knob of butter, one teaspoon of honey, and the juice of 1/4 lemon.
- Stir the mixture and cook for another minute.
- Place the seasoned scallops in the oven and bake for about 10-12 minutes or until cooked through.
- Serve the scallops drizzled with the chili and garlic mixture.