Scallops, curry leaf butter, finger lime

Ingredients

• 200g (7 oz) unsalted butter, at room temperature (or use salted butter, but omit additional salt)
• 24 fresh curry leaves
• 1/2 tsp salt
• 12 scallops, in half shells
• 5 finger limes

Directions

1. Remove the curry leaves from their stems and place them in a small food processor. If you don’t have a food processor, finely chop the leaves by hand.
2. Add the salt to the food processor and pulse until the curry leaves are finely shredded. Skip the salt if using salted butter.
3. Add the room-temperature butter to the processor and mix until the curry leaves are evenly distributed.
4. Ensure the scallops are detached from their shells but still placed in the half-shells for grilling.
5. Add 1 to 1.5 teaspoons of the curry leaf butter to the top of each scallop.
6. Cut the finger limes in half and gently squeeze out the citrus pearls. Set aside for garnish.
7. Heat a grill until very hot. Place the scallops in their shells on the grill. Cook for 3-4 minutes, until the butter has melted, starts to brown, and the scallops are just cooked through.
8. Remove the scallops from the grill and immediately top each one with fresh finger lime pearls.