Pan Fried Scallops with Lime and Honey Dressing

As a starter: Serves 4

As a main: Serves 2


8 scallops
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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