Breville BFS600XL manual Scallops with herb lime butter

RECIPES

Scallops with herb lime butter

Serves 2

8 scallops, on half shell

1 tablespoon finely chopped dill

1 tablespoon finely chopped parsley

1 tablespoon finely chopped green onions Salt and freshly ground pepper (optional) 1oz (30g) butter

2 slices lime, cut into quarters

1.Clean scallops and return to half shell.

2.Mix together dill, parsley and green shallots, sprinkle over onions, season to taste.

3.Place a dot of butter and lime quarter onto the scallops.

4.Fill water reservoir to MAX level and insert the drip tray.

5.Divide prepared scallops equally into steamer baskets (–) and (=). Place steamer baskets onto steamer and cover with lid.

6.Set steaming timer 4 minutes or until scallops are cooked. Do not overcook as scallops will toughen.

7.Remove scallops when cooked and serve immediately.

NOTE:

When steaming for a longer time, ensure the water reservoir is filled to the maximum MAX level on the water window before operation commences. During the longer cooking time ensure the water does not fall below the minimum MIN level. However, do not refill to the MAX level during operation. Allow the water to reach the MIN level then add extra water to align with the TOP-UP level on the water window. Do not refill past the TOP-UP line when the food steamer is in operation.

Whole snapper with salsa verde

Serves 2

1lb (500g) whole snapper, cleaned and scaled

1 lemon, quartered

Salsa Verde:

2 tablespoons green onions, finely chopped

2 tablespoons parsley, finely chopped

1 tablespoon chopped capers

2 teaspoons lemon rind, finely grated

2 tablespoons lemon juice

2 tablespoon light olive oil

Salt and freshly ground pepper (optional)

1.Fill water reservoir to MAX level, insert the drip tray then place steamer basket (–) on top.

2.Place lemon quarters inside fish. Place fish into steamer basket and cover with lid.

3.Set steaming timer to 14 minutes. Adjust for shorter or longer cooking time as required.

4.For the Salsa Verde, combine all ingredients in a small bowl, mix well.

5.Remove the fish when cooked and place onto a serving platter.

Serve fish immediately, drizzled with Salsa Verde.

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