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.
- 24 scallops on the half-shell, roe removed
- To serve: coarsely chopped flat-leaf parsley, rye bread and lemon wedges
- 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
- 1For 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.
- 2Heat 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.
Drink Suggestion: Top-quality blanc de blancs sparkling. Drink suggestion by Max Allen