Tuesday, January 12, 2021

GRILLED SCALLOPS


 GRILLED SCALLOPS





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.

 

Ingredients:

  • 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

 

 

Instructions:

  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!