Pan Fried Scallops with Lime and Honey Dressing
As a starter: Serves 4
As a main: Serves 2
A few chilli flakes
Freshly ground black pepper
1 Tbsp olive oil
200g spinach leaves, washed
Rind and juice of 1 lime
1-2 tsp runny honey
2 Tbsp Yeo Valley whole milk natural yogurt
1. Sprinkle the scallops with the chilli flakes and black pepper. Heat the oil in a frying pan and cook the scallops for 1 minute each side until just cooked through and slightly browned on the outside.
2. Warm the lime rind and juice with the honey and yogurt in a pan and cook the spinach in a pan with a tight fitting lid until just wilted (1-2 minutes).
3. Place the wilted spinach onto plates, top with the scallops and then spoon over the yogurt dressing. Serve
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