Tuesday, January 12, 2021



Place the scallops on the hot grill and let them cook undisturbed. When ready and grill marks have formed, they easily come off the grates.



  • coriander a small handful, roughly chopped
  • echalion shallot ½, finely chopped
  • unsalted butter 75g, softened
  • scallops in half shell 6 large
  • sherry vinegar 2 tbsp
  • nduja 75g




  1. Put the ’nduja into a small cold frying pan and break it up with the back of a spoon over a medium heat, until its fat has rendered and is fairly smooth. Cool then put in a bowl with the softened butter and mix really well. Chill for 5 minutes to firm slightly, then tip into baking paper, form into a sausage and twist the ends to tighten. Chill until firm.
  2. In a small bowl, mix together the shallot, vinegar and coriander with a little seasoning.
  3. Heat the grill to high. Put the scallops in their shells onto a large baking sheet, then put a thick slice of the ’nduja butter on top of each. Grill for 5 minutes until the butter is bubbling and the scallops are lightly caramelised.
  4. Serve with the vinegar, herb and shallot mix spooned over the top. Enjoy your dinner!