Scallops with smoked chilli butter and fried sage

Telegraph

06-05-2025

An elegant dish that lets the heat of chillies and the sweetness of scallops shine.
Requires soaking time.
Overview
Prep time
10 mins
Cook time
7 mins
Serves
4
Ingredients
2 tbsp neutral oil
8 sage leaves
8 large scallops, removed from shell (shells cleaned and kept to one side)
lime wedges, to serve
For the smoked chilli butter (makes more than you need)
10g guajillo chilli
12g ancho chilli
10g Aleppo chilli (all whole, dried)
250g unsalted butter, softened
zest of 1 lemon
Method
Step
For the chilli butter, toast 10g guajillo chilli, 12g ancho chilli and 10g Aleppo chilli briefly in a dry pan until aromatic. Soak in hot water for 10 minutes, then drain and finely chop.
Step
In a bowl, combine the chillies with 250g softened unsalted butter, zest of 1 lemon and 1 tsp salt. Blend or mix thoroughly and set aside. This can be made ahead and rolled into a log then chilled and sliced as needed.
Step
Heat 1 tbsp neutral oil in a pan then add 8 sage leaves and fry for about 10 seconds until crisp. Drain on kitchen paper and set aside.
Step
For the scallops, heat a non-stick pan over high heat with 1 tbsp neutral oil. Season 8 large scallops lightly with salt and sear for about 1 minute on each side, until golden and just cooked through. In the final 20 seconds of cooking, add a generous spoonful of the smoked chilli butter to the pan and let it foam and coat the scallops.
Step
Spoon into the cleaned shells or on to a warm plate. Top each with a crisp sage leaf and a pinch of flaky salt. Serve with a wedge of lime on the side.