WEST COAST SCALLOPS WITH CHILI P BUTTER
INGREDIENTS
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1 lb of West Coast Wild Scallops, thawed and rinsed
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Chili P
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Butter
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Mirin
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Jalapeño
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Garnish: cilantro and green onion
Recipe and photos by Paige Manzie
HOW TO
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Thaw the scallops in the sink in a strainer, then rinse.
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Mix Chili P, butter and mirin in a bowl.
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Remove top shell and add a dollop of the butter mixture and top with jalapeño.
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Grill for 5 minutes or if cooking in the oven, cook on high for 5 minutes then broil on high for 2 minutes.
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Serve in the shell and garnish with cilantro or green onion.
Caught sustainably around Quadra Island by Melissa and Joel Collier @wcwildscallops. These beautiful pink swimming scallops are individually frozen at sea with a saltwater glaze.
