Welcome spring back into your kitchen with a lighter, yet zesty and flavourful, dishes that make the most of the season’s fresh vegetables.
Season the scallops with sea salt and pepper. Heat a 12-inch skillet over medium-high heat; add the butter and oil to the pan. When the butter starts to froth, add the scallops and sambal. Sauté until golden brown and almost firm to the touch, 2-4 minutes per side. Squeeze the lime juice over the scallops and serve immediatley.
12 large scallops, rinsed and dried
sea salt and pepper
1 tbsp butter
1 tbsp olive oil
1-2 tbsp sambal oelek (chili paste)
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