King Scallops with Chilli and Coriander Butter
Rare Recipe from The Castle Hotel and Restaurant, Aberaeron
With Cardigan Bay on the doorstep, fresh fish is always a key feature on the menu at The Castle, along with high quality meat from the farms of Ceredigion.
King Scallops with Chilli and Coriander Butter
INGREDIENTS
- 150g fresh scallops
- Mashed potato
- Lemon juice
- Pinch sea salt
- Pinch cracked black pepper
- 1 red chilli (deseeded)
- 1 tbsp chopped coriander
- Knob unsalted butter
- 1 red onion
- 50g mixed bell peppers
- 100ml extra virgin olive oil
METHOD
- Finely chop the onion and peppers. Add the unsalted butter, chopped coriander, red chilli, salt and pepper. Mix all together.
- Season the scallops, and pan fry in a hot pan until golden brown.
- Place the scallops on top of mash and sautéd onion and peppers.
- Add the chilli and coriander butter.
