Ingredients
SCALLOPS:--
16-20 scallops
2 tbsp SIDS LOW SUGAR RASPBERRY VINAIGRETTE
2 lemons, juiced
Charred lemon, for garnish
HORSERADISH HERB BUTTER:--
6 tbsp of melted butter
3 tsp of chopped parsley
3 tsp of chopped chives
2 tsp of minced garlic
2 tsp of prepared Horseradish
1 tsp of red chilli flakes
Directions
Place the scallops on a plate and pat them dry with paper towels. Drizzle with lemon juice, then season thoroughly with SIDS LOW SUGAR RASPBERRY VINAIGRETTE. Place the scallops in the fridge for 10 minutes, uncovered, to dry out the outside in order to make them crispy. When ready to cook, pull out scallops to come to room temperature 5 minutes before cooking.
In a bowl, add melted butter and all the other ingredients for the Horseradish Herb Butter. Mix together then set aside until ready to use.
Preheat a high heat fire (around 200°C) for direct grilling. Add scallop shells to the grill 1 minute before cooking, with a little dab of butter in each shell.
Add the scallops to the shell to cook for 1-1½ minutes per side. Once you have flipped them over, add a spoonful of butter sauce over the top of each scallop. Simmer in the butter until done. Once done, pull off and cook for a couple minutes.
Add a little more butter to each scallop, serve with charred lemon and enjoy!
