For ➍2 shallots
2 tomatoes
200 g samphire
juice of ½ lime
30 g butter
12 scallops
freshly milled white pepper
Peel the tomatoes, remove seeds and cut flesh into cubes.
Chop the shallots finely. Sauté the shallots in half the butter. Add the samphire and cook briefly. Remove from heat. Add lime juice and tomato. Stir.
Fry the scallops briefly in butter over high heat. Season with pepper.
Serve on a plate, the vegetables around them.
Read tip on cooking scallops.
