Scallops with Curry Leaf Butter and Finger Lime

By Andy Cooks · 20 min

Ingredients

Instructions

1. Remove the curry leaves from their stems. Finely shred them in a small food processor, or chop them finely by hand.
2. Add the salt (leave it out if using salted butter) and pulse until the leaves are finely shredded.
3. Add the room-temperature butter and mix until the curry leaves are evenly distributed.
4. Make sure the scallops are detached from their shells but still sit in the half-shells.
5. Spoon 1 to 1.5 teaspoons of the curry leaf butter onto each scallop.
6. Cut the finger limes in half and gently squeeze out the pearls. Set aside.
7. Heat a grill until very hot. Place the scallops in their shells on the grill and cook for 3 to 4 minutes, until the butter has melted, starts to brown, and the scallops are just cooked through.
8. Take the scallops off the grill and immediately top each one with finger lime pearls.

Summarized from Andy Cooks's video. Watch it for the details.

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