Barbecued scallops with seaweed butter and rye bread


This tasty seaweed butter is just as good spread on crusty bread as it is melted over sweet scallops, just warmed on the barbecue, so serve the extra seaweed butter on the side to do just that. The butter can be made a couple of weeks in advance and stored in the fridge. It makes a great gift, too, so make a big batch, package it up in pretty jars or simply roll it into a cylinder and wrap it in waxed paper.

You'll need

24 scallops on the half-shell, roe removed To serve: coarsely chopped flat-leaf parsley, rye bread and lemon wedges   Seaweed butter 20 gm konbu (see note) 50 ml dry white wine 2 tbsp white wine vinegar 1 tbsp caster sugar 180 gm butter, softened Finely grated rind of 1 lemon

Method

  • 01
  • For seaweed butter, place konbu, wine, vinegar and sugar in a saucepan, cover with cold water, bring to a simmer over medium-high heat, then reduce heat to medium and simmer, half-covered, until konbu is very tender (40-45 minutes). Strain through a fine sieve, reserving a little cooking liquid, then process konbu to a smooth paste in a blender, adding a splash of reserved liquid if necessary. Refrigerate until cool, then beat with butter, lemon rind and 2 tsp sea salt flakes in an electric mixer until light and fluffy (6-8 minutes). Transfer to a container and refrigerate until required, or spoon onto a piece of plastic wrap, form into a rough cylinder and roll up, twisting the ends to seal, and refrigerate until required. Bring to room temperature before using.
  • 02
  • Heat a barbecue or char-grill pan over high heat. Spoon a teaspoonful of seaweed butter onto each scallop, season to taste, then barbecue until butter melts and bubbles, and scallops turn opaque around the edges (2-3 minutes). Serve hot scattered with parsley, with lemon wedges and rye bread to mop up the juices.
Note Konbu is available from health-food shops and Asian grocers.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Top-quality blanc de blancs sparkling.

Featured in

Dec 2015

You might also like...

Hummus with radishes and paprika

recipes

Sweetbreads in brown butter with ravigote sauce

Crumbed rice paper rolls with crab and green sriracha mayo

recipes

Baby lettuce hearts with pistachio dressing and parmesan

Avocado, edamame and lemon dip

recipes

Oysters with wasabi nori and lime dressing

Caponata tartlets

recipes

conversion tool