EyeSwoon

Roasted Diver Scallop with Tumeric Lime Butter and Black Lentils

Chef David Standrige

themaidstone_eyeswoon_recipe_full
< >
  • Ingredients

    • makes 6 scallops 

      • 6 scallops, preferably live and in the shell
      • 3 tablespoons butter, unsalted
      • 3 tablespoons virgin coconut oil
      • 1/4 teaspoon turmeric powder
      • 1 teaspoon finely chopped ginger
      • 1 tablespoon chopped nori
      • 1 tablespoon lime zest
      • 1 cup dried black lentils cooked in salted water
      • 2 teaspoons chopped herbs (tarragon, chives, dill, parsley)
  • The Prep

      1. For the turmeric lime butter, soften the butter and the coconut oil and mix in the ginger, lime zest, turmeric powder and nori. Mix well and then chill overnight.
      2. Shuck the scallops by running a knife along the inside of the flat part of the shell, opening the scallop and pulling the gills and liver off of the scallop. Then slide the knife under the scallop to release from the shell. Remove the side mussel from the scallop.
      3. Boil the curved sides of the shells in water with a lot of vinegar and salt. Cool, scrub, clean, wash, and sanitize.
      4. Warm the lentils in a little olive oil and add the chopped herbs.
      5. Season the scallops with salt and pepper.
      6. In a medium saucepan over high heat, sear the scallops in grapeseed oil. When well colored on one side, reduce heat to medium and add 2 tablespoons of the turmeric lime butter.
      7. Spoon the foaming butter over the uncooked side of the scallops until cooked to medium rare.
      8. Place a little of the lentils in each of the shells and place a scallop on top. Spoon a little of the butter mixture over each scallop and serve with a wedge of lime.