Lime-Buttered Scallops

[migration] empty title 333 Author: Canadian Living Credits: [migration] empty title 333

  • Portion size 4 servings


  • 1 lb fresh scallop
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 3 kaffir lime leaves optional
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons gin
  • 1 tablespoon lime juice
Phyllo Baskets:
  • 3 sheets phyllo pastry
  • 2 tablespoons butter melted


Preheat oven to 400°F (200°C).

Phyllo Baskets:
Lightly brush each phyllo sheet with butter. Stack and cut into 4 rectangles. Press gently into 4 large muffin cups, leaving empty cup between each to allow for overhang. Bake in oven for about 5 minutes or until golden. Transfer to rack and let cool.

Cut scallops in half crosswise if large. Sprinkle with salt and pepper. In large nonstick skillet, melt butter over medium-high heat; cook scallops and lime leaves (if using), stirring gently, for about 5 minutes or until scallops are firm but still slightly opaque. With slotted spoon, transfer to plate.

Add gin, lime rind and juice to skillet; bring to simmer. Return scallops to pan, turning gently to coat; heat through. Remove lime leaves. Spoon scallops and liquid into phyllo baskets.

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Lime-Buttered Scallops