serves
4
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 kg rock salt
- 12 large scallops, shells cleaned
- lemon wedges, to serve
Kombu butter
- 25 g frozen fresh wasabi
- 25 g thyme leaves
- 50 g picked flat-leaf parsley
- 50 ml lemon juice
- 25 g peeled garlic cloves
- 100 g salted kombu
- 200 ml soy sauce
- 10 g chilli flakes
- 500 g unsalted butter, at room temperature
Instructions
- For the kombu butter, place all the ingredients except the butter into a blender and process until smooth. Whisk the butter in a large bowl until smooth and pale. Add the puree and stir until well combined, then return to the blender and process until the kombu butter has emulsified.
- Preheat the oven to 190˚C. Spread the rock salt over a large baking tray.
- Place the scallops in the cleaned shells on the tray and top each with a good spoonful of kombu butter. Bake for 5 - 6 minutes or until just cooked. You can also place the shells directly on a preheated barbecue grill. Serve immediately, with lemon wedges on the side.
Note
• This recipe makes more than you need, but the butter will keep refrigerate for up to 2 weeks or frozen for up to 3 months. To store, spread the remaining kombu butter in a log over a sheet of plastic wrap or baking paper, roll up to form a log, then seal the ends and refrigerate or freeze.
Photography by Danielle Abou Karam.
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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.
