A recipe from the Good Food collection.
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- 1 small red pepper (capsicum)
- 90 g (3 oz) butter
- 1 tablespoon chopped fresh chives
- 2 teaspoons Dijon mustard
- ¼ teaspoon cracked black pepper
- 2 teaspoons lime juice
- 24 scallops on the shell
- 6 spring onions, cut into long thin strips
1. Cut the red pepper into quarters and remove the seeds and membrane. Cook, skin-side-up, under a hot grill until the skin blackens and blisters. Cool in a plastic bag, then peel. Purée the flesh until smooth.
2. Beat the butter in a small bowl until light, then beat in the chives, mustard, pepper, lime juice and red pepper purée. Set aside.
3. Remove the scallops and slice or pull off any vein, membrane or hard white mussel from each. Place a few strips of spring onion over each shell and top with the scallop. Place the scallops in a single layer in a bamboo or metal steamer. Place over a large pan of simmering water and steam in batches for 2–3 minutes. Transfer to a warmed serving platter while cooking the remaining scallops. Top with a dollop of butter. The butter will melt from the heat of the scallops. Serve.