Grilled Brixham Scallops with Garlic Herb Butter
- 2 people Feeds
- 15m Prep time
- 5m Cook time
This scallop recipe is so simple, yet so delicious, the fresh meat is plump with a sweet flavour. There's something very satisfying about making your own herby, garlicky butter too. These only take a few minutes to make so are the perfect dinner party starter to impress, which look stunning in their shells!
These roe-in fresh scallops are truly delicious – the fresh meat is plump with a sweet flavour.
- To make the herb butter, grate garlic and lemon zest (make sure not to grate into the layer of pith) using a micro-plane grater if you have one, and add it to a food processor, along with the herbs: some chervil, and micro-basil (you can use whichever herbs you have to hand). Alternatively, you can use our pre-made garlic butter if you have less time!
- Once this is blended, add a quarter of a block of slightly softened butter. Once this is blended, add the lemon juice and salt, to taste.
- To prepare the scallops, open the shells, and use a spoon or blunt knife underneath the scallop meat, to separate the scallop from the shell. Gently peel away the mussel and membrane until clean. To clean the scallop meat and get rid of any sediment or sand, use a damp cloth and gently wipe, rather than running under water which would get rid of the flavour (watch our recipe video to see how to do this).
- Put the half-shells in a tray and put under a pre-heated grill, for a few minutes. When the herb butter is bubbling, take the tray out and serve with lemon and salad.