QUEEN SCALLOPS
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How long have i been promising this simple yet hugely satisfying recipe? When Edmonds Fresh Fish give me that call that they have scallops i never have time to post the recipe, so even though we have no scallops today it is better to be prepared!
If the sun is shinning and the BBQ is alight then cook these little morsels directly on the grills. Or the other alternative is to preheat the grill on your oven to very hot and place the oven rack as close as possible without catching the shells on fire!! Within minutes you will have succulent scallops to slurp straight from the shell!
GRILLED SCALLOPS WITH GARLIC BUTTER
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serves 4-8
1kg queen scallops or any variety of fresh scallop
150g butter, roughly diced
2 cloves garlic (or more if desired), sliced thinly
2 lemons,
1 Tbsp chopped fresh dill or parsley
1 fresh chilli, deseeded (if necessary) finely sliced - optional addition but delicious
sea salt flakes
freshly cracked pepper
Method
Preheat your BBQ or grill on the oven to very hot.
Place the butter into a small pot and melt over a medium heat, add the garlic and a squeeze of lemon. Allow the butter to melt and bubble as it is good to let the garlic really cook almost going a light golden brown, this will deepen the flavour and colour of the butter. Add a pinch of salt and a few grinds of freshly ground pepper and add chilli if using. Add another squeeze of lemon, and chopped parsley. Set aside.
Wash the scallops under cold running water, and shake dry. Place on a baking tray in a single layer so that they cook fast and even. If like me and your oven doesn't have the capacity to cook them all at once directly under the grill you just have to cook them in batches. Which isn't a hassle as it gives you time to slurp away on round one!
Place as close to the grill as safe and possible or place directly onto the BBQ. They usually take about 4-6 minutes, i often turn them over to rotate them a little. With scallops the shells usually pop open much like a mussel or clam but sometimes you will find that the shells of a scallop will not as the hinges on shells seem to be very fragile and break. Just because they haven't opened doesn't mean that you can't eat them. Gently prize them open with some tongs! Please note however that this is pretty much the only shellfish whrere i would say this as general rule is if they don't open then throw out!
Once they shells have caramelised a little and the juices are bubbling, place them directly onto a serving platter and either serve the garlic butter in a little dish or drizzle generously over the scallop meat! Serve plenty of lemon wedges and a bowl to wash hands and face!!
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