Whether served as a starter before the main event or as finger food (let the shells cool before handling), this scallop dish is a great way to involve your barbecue in your outdoor entertaining plans.
Serves 4 as a main, or 6 as a small plate
- 20g hazelnuts or pine nuts, roughly chopped
- 100g unsalted butter
- 2 tsp chopped shallot
- 1 tsp fresh lemon juice
- 1 tsp crushed garlic
- 1 tbsp fresh coriander, chopped
- 1 tbsp fresh parsley, chopped
- 12 king scallops on the half shell
- 12 pinches flaked sea salt
- Freshly ground black pepper
1. Prepare your barbecue for direct high heat. If using coal, you’ll need a mature fire with a decent ash covering.
2. Place a dry frying pan over a medium heat. Add the chopped nuts and toast for 4-5 minutes, or until golden. Watch them closely, as they can burn very quickly. Remove from the heat and set aside.
3. Place a saucepan over a medium heat and add the butter. When it has melted, add the shallot, lemon juice, garlic, herbs and cracked pepper. Let this cook for a couple of minutes, then remove the pan from the heat and set aside.
4. Take a scallop and loosen it from its shell. Drizzle 1 tsp of the melted butter over the top. Repeat with the rest of the scallops. Using long handled tongs, place the scallops in their shells directly on the coals and cook for 2 minutes. After 2 minutes, carefully and evenly spread a spoonful of the toasted chopped nuts on each scallop and cook for another one and a half minutes.
5. Using the tongs, carefully remove the scallops from the barbecue and place on a platter. Sprinkle with the flaked sea salt, and serve immediately.
Let There Be Meat by James Douglas & Scott Munro. Publisher, Orion Books.