Add 20g butter and the grated garlic to the pan and baste the scallops well. Remove from heat and place on kitchen paper to relaxation and drain off the surplus butter. Just earlier than serving, squeeze a bit of fresh lemon juice over the scallops and mud with lemon zest. To make the coriander chutney, toast the fennel seeds and peanuts in a small dry frying pan till just golden. Add to a food processor with the ginger, coriander, mint leaves, lime juice and a pinch of salt.
The first time I ate an oyster, I was newly out of faculty, at a mixer on Wall Street with largely white professionals. I didn’t know tips on how to eat one—having by no means been taught or seen someone do it—but I wanted to indicate that I was cultured. They spend time cooking instead of engaged in display time. It’s necessary …