Grilled scallops with seaweed butter

I served this on the beach, cooked over a fire, after diving for wild scallops. It’s a three-ingredient dish but one of my favourites. I served it with grilled lettuce - perfect for soaking up the juices!

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Stream free On Demand

Episode 2

episode • A Girl's Guide to Hunting, Fishing and Wild Cooking • 

cooking • 

24m

G

episode • A Girl's Guide to Hunting, Fishing and Wild Cooking • 

cooking • 

24m

G

Ingredients

• 4 whole scallops
• 150 g unsalted butter
• 60 g wakame jam
• Grilled lettuce, to serve

Instructions

Using an oyster or scallop knife, open the scallops, clean them leaving just the meat and keep the scallop roes for future uses.

Mix the butter and wakame jam well until fully emulsified to make seaweed butter.

Place about 15 g seaweed butter into each scallop shell on top of the scallop, cover with the matching top shell and place on a grill over the fire.

Cook for approximately 3 minutes, or until the butter is hot and melted and the scallop very gently cooked.

Analiese Gregory explores life at the bottom of the world in A Girl's Guide to Hunting, Fishing and Wild Cooking.

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.

Stream free On Demand

Episode 2

episode • A Girl's Guide to Hunting, Fishing and Wild Cooking • 

cooking • 

24m

G

episode • A Girl's Guide to Hunting, Fishing and Wild Cooking • 

cooking • 

24m

G