Grilled Brixham Scallops with Garlic Herb Butter
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Feeds 2 people 
Prep time 15m
Cook time 5m
Description
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.
- 4 Brixham Scallops
- 1/4 block butter
- 2 lemons
- 3 garlic cloves, peeled
- 1 bunch of salad leaves
- 1 handful of micro-basil
- 1 bunch of chervil
- 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.
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Ingredients you will need
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Chervil, 100g£4.95Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more delicate leaves. It has a faint aniseed flavour and is one of the herbs used to make up the French herb mixture fines herbes. -
This handy little sausage of butter, infused with the sharper notes of garlic and parsley, is a kitchen godsend and a fantastic shortcut for when you don't fancy mixing your own buttery melange. Simply cut into rounds and use as you need - make garlic bread with a twist (post thin rounds in pre-cut ... -
Italian Lemons, 1kg£11.95Rivalled only by Amalfi lemons, the leafy lemons are something truly special. They are less tart and acidic than those that grace our UK grocer’s shelves but the depth of flavour is greater, with a wonderful floral scent. Please note: Lemons do not always come with multiple leaves, as this depend... -
These roe-in fresh scallops are plump and sweet in flavour - truly delicious! A great way to cook these at home is by grilling them in the shell with a knob of homemade garlic herb butter and sprinkling of breadcrumbs. The half shells that the scallops come in are also a stunning way to present thes...
