Ingredients:
- Scallops in their half shell
- Tomatoes
- Shallots
- Fresh Lime
- Spring Onions, finely sliced
- Vasse Virgin Chilli Jam
Method:
Peel and segment the limes, reserving all the juices in a bowl. Add the finely sliced shallots and spring onions, and mix together with the tomatoes. Place a small amount of the chilli jam on top of each scallop and place under a warm grill. The jam will caramelise slightly as the scallop cooks. Serve scallops whilst still warm on a serving platter with the lime salad, and the drizzle the reserved lime juice on top. Enjoy!
