- In a small bowl, beat together the butter, oil, chilli and rind and juice of the lime. Season well.
- Heat a non-stick frying pan, add the butter mixture and heat until bubbling. Add the scallops and fry for about 1 minute on each side.
- Remove from the pan, serve with a little rocket and drizzle with the pan juices.
- You could also add 2cm finely chopped fresh ginger and 2 cloves crushed garlic to the butter.
- This recipe also works with prawns or cubes of fresh salmon.