Seared scallops in baobab butter

by Zoe Adjonyoh

An easy way to make the most of a lesser-known west African fruit

Baobab, a wonderful, nutritious ‘superfruit’ commonly grown across west Africa, is now easily available over here in powdered form. It is one of those lesser-known ingredients from the African continent that everyone should try. This recipe will make more baobab butter than you need, so use the leftovers to apply to any white meat, fish or seafood you happen to be grilling or frying—its bright, citrusy notes will burst through just about any dish.


For the baobab butter:
125g salted butter, room temperature
½ lime, zest and juice
1 tsp ground cayenne pepper
1 tbsp baobab powder
½ tsp ground cinnamon
1 pinch of course ground black pepper

400-450g shelled scallops
Juice of ½ lime


Mix all the baobab butter ingredients together with a fork.

Add 2 tbsp baobab butter to a hot frying pan and immediately add the scallops. Sear on each side for 2-3 mins. Just before serving, add a pinch of sea salt and a squeeze of fresh lime juice.

Serve with a scotch bonnet and heritage tomato salsa. with plenty of lime juice and fresh coriander.

Recipe: Zoe Adjonyoh
Image: John Holdship