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Scallops with Seaweed Butter & Wild Garlic | Recipe by sousvidetools.com

Scallops with Seaweed Butter & Wild Garlic

Scallops with Seaweed Butter & Wild Garlic Charcoal Cooking Recipes
  • DIFFICULTY: Medium
  • SERVES: 4

Ingredients

Scallops with Seaweed Butter & Wild Garlic

  • 4 XL Hand dived scallops
  • Knob of butter
  • Burnt Kombu vinegar (see recipe below)
  • Mare seaweed powder
  • Pickled wild garlic stems (see recipe below)
  • Fresh viola flowers
  • Baby oyster leaves

Pickled Wild Garlic Stems

  • 300g white wine vinegar
  • 200g water
  • 100g sugar
  • Wild garlic stems, finely chopped

Burnt Kombu Vinegar

  • 80g dried Kombu
  • 450ml rice wine vinegar

Method

Scallops with Seaweed Butter & Wild Garlic

  1. For each scallop, slide a long thin-bladed knife along the inside of the flat part of the shell and pull away. Discard the flat part of the shell.
  2. Using a spoon, carefully lift the scallops out of the shell, reserving the shell for cooking
  3. Discard the skirt and roe and briefly rinse the scallop in cold water. Pat dry.
  4. Thoroughly rinse the scallop shell to ensure it is free of sand and place cleaned scallop inside
  5. Add a small knob of butter, a sprinkling of seaweed powder, a pinch of Maldon salt and a splash of burnt Kombu vinegar
  6. Grill scallops in their shells, on the bbq for 3-4 minutes, until they are just warm in the centre
  7. Allow to rest 1 minute, baste with resting juices/cooking liquor, then serve warm with pickled wild garlic stems, viola flowers and baby oyster leaves.

Pickled Wild Garlic Stems

  1. Combine white wine vinegar, water and sugar in a saucepan and warm until sugar has dissolved
  2. Pour hot pickling liquor over wild garlic stems and leave to pickle for 1hr minimum.

Burnt Kombu Vinegar

  1. BBQ Kombu until it is blistered all over. Transfer to container
  2. Warm vinegar to 70ºC. and pour over Kombu
  3. Allow to infuse for 2 days minimum
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