Seaweed Butter Scallops

November 19, 2018

 

Aside from scallops, there are not many ingredients that come complete with their own little frying pan, that is both beautiful and conducts heat. Try this luscious combination of butter, scallops, and seaweed. It makes for the perfect starter at your next bonfire.

 

 

Light your fire and let it burn down until you obtain a medium heat. If not on a remote beach, you can also cook the scallops over a charcoal grill.

 

 While the fire is burning down start the seaweed butter.  Place the butter, finely chopped garlic, and seaweed in a small bowl. Give the butter a good stir, let all the ingredients mingle, and then set aside.

 

 

 

If you can open an oyster, you can open a scallop. Insert a (shucking) knife into the hinge and twist the knife until the hinge breaks and the shell pops open. Run the knife around the edge of the shell to separate the scallop’s membranes from the inside of the shell. Then remove the top shell and slide your free hand’s thumb between the muscle and the meat, being careful not to tear the flesh.

 

 

With your knife, remove the black stomach and liver, retaining gills and muscles. The orange bit, called coral or roe, can be kept or discarded depending on your taste (the roe is a slightly stronger and briny-er taste than the scallop meat). Rinse the shell and scallop in water and return the scallop to the shell. (Note: If you are not keen on shucking and cleaning your own scallops, ask your fishmonger to prep and clean the scallops for you, but make sure you ask for the shells.)

 

 

Spoon a dollop of seaweed butter into each scallop shell. If you want to be even more decadent, add a dash of white wine.

 

 

Using tongs, place each shell directly on the embers, carefully as to not tip them over. 

 

Cook until butter bubbles then turn the scallops with tongs and cook another minute. It should take roughly 2-5 minutes in total depending on the heat of your fire. It’s best to trial with one scallop first so you know the appropriate cooking time depending on your fire. Be careful not to over cook the scallops, as they should be opaque and just heated through. Serve immediately.

 

 

INGREDIENTS

Soft Butter

Cloves of garlic

Dried Seaweed

Scallops in the Shell

White Wine

 

TOOLS

Knife

Stainless steel glove (if you really want to look the part)

 

1. Light your fire and let it burn down until you obtain a medium heat. If not on a remote beach, you can also cook the scallops over a charcoal grill.

 

2. While the fire is burning down start the seaweed butter.  Place the butter, finely chopped garlic, and seaweed in a small bowl. Give the butter a good stir, let all the ingredients mingle, and then set aside.

 

3.) If you can open an oyster, you can open a scallop. Insert a (shucking) knife into the hinge and twist the knife until the hinge breaks and the shell pops open. Run the knife around the edge of the shell to separate the scallop’s membranes from the inside of the shell. Then remove the top shell and slide your free hand’s thumb between the muscle and the meat, being careful not to tear the flesh.

 

4.) With your knife, remove the black stomach and liver, retaining gills and muscles. The orange bit, called coral or roe, can be kept or discarded depending on your taste (the roe is a slightly stronger and briny-er taste than the scallop meat). Rinse the shell and scallop in water and return the scallop to the shell. (Note: If you are not keen on shucking and cleaning your own scallops, ask your fishmonger to prep and clean the scallops for you, but make sure you ask for the shells.)

5.) Spoon a dollop of  seaweed butter into each scallop shell. If you want to be even more decadent, add a dash of white wine.

 

6.) Using tongs, place each shell directly on the embers, carefully as to not tip them over.

 

7.) Cook until butter bubbles then turn the scallops with tongs and cook another minute. It should take roughly 2-5 minutes in total depending on the heat of your fire. It’s best to trial with one scallop first so you know the appropriate cooking time depending on your fire. Be careful not to over cook the scallops, as they should be opaque and just heated through.

 

Serve immediately.


Edited by Eliana Arian 

 

 

Wander Wisely,

Sofía

 

 

 

 

 

 

 

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