Grilled scallops with chermoula butter and buttered almonds

BBQ Season is here! This means we have fired up the grills to bring you a selection of excellent barbecue winners for every occasion. Shane Delia, TV host and owner of Maha restaurant has teamed up with Weber’s Grill Master Laura Romeo, to show you how to get the most out of your barbecue and also maximise on flavour. Watch the videos and you, too, can BBQ to impress.

BBQ to impress with these scallops with chermoula. Credit: Kate Shanasy

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

With a fresh and zesty chermoula, these scallops are loaded with flavour. Serve them up on their shells for a simple, delicious starter.

Shane & Laura recommend pairing them with these Middle Eastern flatbreads.

Both toum (see the recipe with our mains) and chermoula work beautifully on the grill – keep them handy for fish, steak, or grilled veggies.

Source: Undefined / Kate Shanasy

About Weber Store

Weber Store is where barbecue passion, know-how, hands-on experience, and exceptional customer service come together. It’s the place to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.

Ingredients

• 12-18 queen scallops, with shell
• 250 g salted butter, softened 
• 30 g slivered almonds, toasted
• 15 g sesame seeds 

Chermoula paste

• 75 g garlic 
• 50 g shallots 
• 15 g coriander seeds
• 15 g cumin seeds
• 50 g preserved lemon, peel only
• 20 ml lemon juice 
• ½ bunch parsley 
• ½ bunch coriander 
• oil, to combine

Instructions

1. To make the chermoula paste, place all ingredients in the food processor and blitz until a paste forms.
2. Mix together the chermoula paste with the softened butter and mix well. Roll in plastic wrap into a log shape, and refrigerate until required.
3. Preheat your barbecue for direct cooking over high heat (230°C to 260°C).
4. Cut the chermoula butter into 20 g pieces and place them onto the scallop shells.
5. Once the barbecue has preheated, place the scallop shells onto the cooking grill. Grill over high heat directly for 2 minutes or until the butter begins to melt.
6. Once the butter has melted place 1 scallop into each shell, and top each scallop with a sprinkle of slivered almonds and sesame seeds.
7. Leave the scallops to cook for 4 minutes, or until the scallops are just cooked through, allowing the butter to bubble and cover the scallops.
8. Carefully remove the scallop from the barbecue with a pair of tongs or heatproof gloves and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

With a fresh and zesty chermoula, these scallops are loaded with flavour. Serve them up on their shells for a simple, delicious starter.

Shane & Laura recommend pairing them with these Middle Eastern flatbreads.

Both toum (see the recipe with our mains) and chermoula work beautifully on the grill – keep them handy for fish, steak, or grilled veggies.

Source: Undefined / Kate Shanasy

About Weber Store

Weber Store is where barbecue passion, know-how, hands-on experience, and exceptional customer service come together. It’s the place to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.