Hervey Bay Scallops with Turmeric Citrus Butter

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

Butter mix is enough for 4 dozen scallops

Ingredients

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

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.