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Seared Sea Scallops With Lime Creme Fraiche And Sauce Vierge

These delicious and easy scallops from Quay's Peter Gilmore make a great summer entertaining dish.


  • 24 large shucked sea scallops

  • 50 mls olive oil

  • 200 mls crème fraiche

  • 1 lime

  • Sea salt

  • Sauce vierge

  • 20 large basil leaves

  • 2 teaspoons coriander seeds

  • 1 lime

  • 1 punnet ripe grape tomatoes

  • 1 punnet baby basil leaves

  • Sea salt

  • Black pepper

  • 200 mls olive oil


  • 1.

    For the sauce vierge lightly toast the coriander seeds in a dry pan then place them in a mortar and pestle.

  • 2.

    Grind the seeds with two pinches of sea salt.

  • 3.

    Add the large basil leaves and two tablespoons of oil and bruise well.

  • 4.

    Squeeze and add the juice of one lime, a few grinds of black pepper and the rest of the oil.

  • 5.

    Allow to infuse for 30 minutes.

  • 6.

    Strain the contents through a filter bag or fine sieve.

  • 7.

    Discard the solids and keep the oil.

  • 8.

    Whisk the oil well and put aside.

  • 9.

    Cut the grape tomatoes in half, brush with a little olive oil and place on a baking sheet with silicon paper.

  • 10.

    Sprinkle with sea salt and dry the tomatoes in the oven at 120° Celsius for 30 minutes.

  • 11.

    Allow the tomatoes to cool and put aside.

  • 12.

    Just before serving add the dried tomatoes to the infused oil.

  • 13.

    In a small bowl add the creme fraiche and the fine micro planed zest of one lime, a pinch of sea salt and the juice of half a lime.

  • 14.

    Mix well. Heat a non stick pan on high on your induction stove.

  • 15.

    Brush the sea scallops with olive oil on both sides and season with sea salt.

  • 16.

    Sear the scallops in the hot pan for one minute on the first side and 30 seconds on the second side.

  • 17.

    Remove the scallops from the pan and allow to rest on a plate.

  • 18.

    Place a spoonful of the lime creme fraiche on the centre of each serving plate.

  • 19.

    Spread the cream out to form a thick band over the plate.

  • 20.

    Place 3 seared scallops on the creme fraiche.

  • 21.

    Dress the scallops with the sauce vierge and garnish with baby basil leaves. Serve immediately.

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