Miso and ginger butter scallops

I bought some beautiful fresh scallops from the farmers market on the weekend and thought I would cook them up super simply. Scallops are something I've always been a little bit afraid of in the kitchen...they are so easy to overcook and a bit of a treat so I've never wanted to ruin them. When I came across this way of cooking them it seemed super easy and pretty foolproof (thanks Borough Market cookbook!) so here we are.

This recipe couldn't be easier to pull together and makes for a very chic looking starter to a meal. The butter, miso, ginger and lime complement instead of overwhelming the delicate flavour of the scallop and make for some delicious slurping at the end.

This makes 6 scallops (a nice little entree for 3!)

INGREDIENTS

6 scallops in their shells

3 tabs butter at room temp

1 tabs miso paste

Zest of 1 lime (plus the lime for a garnish)

Thumb sized piece of ginger, grated

12 coriander leaves

1 tabs finely chopped coriander

METHOD

Preheat the oven to 220 degrees celsius.

Remove the scallops from their shell (I use a teaspoon to do this and you might have to force it a bit where it's stubborn) and set the scallops aside on a plate in the fridge. Scrub the shells so that there is no sand and they are nice and smooth. Put the shells on an oven tray, add a few coriander leaves in the bottom of each shell and put the scallops back into their shells.

Mash the butter, miso paste, lime zest and chopped coriander in a small bowl until well combined and put a heaped teaspoon of the butter mixture on top of each scallop.

Once the oven is ready, put the oven tray with the scallops on it on the top shelf and cook for 3-4 minutes until the butter is bubbling and scallops pearly white.

Remove from the oven and garnish with some coriander and some lime cheeks.

Note: This recipe is inspired by one found in the Borough Market cookbook.