Many people don't use the corals that come attached to fresh scallops (the orange roe, which is often almost as large as the white meaty scallop). This recipe idea, courtesy of my brother, is a quick and tasty way to use up the corals as an appetiser. Be brave and give it a try.
Sauté the corals, cut away from the scallops using a sharp knife or scissors, in olive oil for about 5 minutes until they start to crisp and pop. Throw in a lump of butter and as it bubbles keep tossing the corals in the butter, adding the juice of half a lime and continuing to reduce and coat for a minute over a high heat. Tip onto a plate with the remaining juices, scatter with flat-leaved parsley and a generous grind of black pepper.
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