Half Shell Scallops with Chilli Jam




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!