Hervey Bay Scallops with Turmeric Citrus Butter
Author: Matt Yurko
A melt-in-your-mouth Turmeric Paste creation by local chef, Matt Yurko.
Butter mix is enough for 4 dozen scallops
6 Hervey Bay half-shell Scallops
200 g salted Butter
1 tsp Lemon Zest cut very fine
2 tablespoons Turmeric Paste
1 tablespoon Lemon Juice
3 Kaffir Lime leaf stripped of the centre and the rest cut very fine
¼ tsp Salt
½ tsp crushed Chilli
Place scallops in an oven tray
Combine all ingredients with a spoon. Dob a tsp of butter mix on each scallop. Turn grill in oven to high and gratinate for 90 seconds till the butter sizzles a little. Sashimi grade scallops are best eaten medium – medium rare depending on your fancy.