Turmeric Citrus Butter and Hervey Bay Scallops

A melt-in-your-mouth Turmeric Paste butter creation by local chef, Matt Yurko.

Butter mix is enough for 4 dozen scallops
 

Ingredients

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
Hervey Bay half-shell Scallops

 

Method

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.

Tip: Get a bit adventurous and try this delicious Turmeric Butter  on other seafood dishes. A little bit goes a long way.