Scallop, coriander and lime canapés
by Pollyanna Coupland
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Ingredients
Fish & Shellfish
6 scallops, removed from their shells and cleaned (shells cleaned and reserved for serving)
Fruit & Vegetables
1 lime, juiced and zested
1/2 red chilli, deseeded and very finely chopped
Oils & Vinegars
45ml of olive oil, plus extra to cook the scallops
Salad & Fresh Herbs
1 handful of chopped coriander
Store Cupboard
salt
pepper