SIMPLE SCALLOPS IN ZHOUG BUTTER

Serves 6

● 1tsp caraway seeds

● ½tsp cumin seeds

● A small handful of coriander, finely chopped

● 2 green chillies, deseeded and finely chopped

● 2tbsp olive oil

● 2 garlic cloves, crushed

● Zest of ½ a lemon

● 100g (3½oz) butter, softened

● 6 large scallops, cleaned, in their shells

To serve

● 1 lemon, cut into wedges

● Sourdough bread

Begin by making the zhoug butter (zhoug is a spicy sauce from Yemen). In a small frying pan, toast the caraway and cumin seeds until they begin to pop. Remove from the pan and grind with a pestle and mortar. Add the ground spices to a food processor along with the coriander, chillies, olive oil, garlic and lemon zest. Blitz to a paste. Tip the paste into a small bowl and mix in the softened butter.

Heat the grill to medium-high. Place the scallops in their shells onto a baking sheet and add 1 heaped tsp of the zhoug butter onto each. Pop under the grill for

5 minutes until slightly charred and the butter is melted and oozing. Serve immediately with a squeeze of lemon and bread to mop up the juices.