scallops over charcoal
There are few partnerships better than seafood and charcoal. I love the way that super fresh fish cooks up in moments, and adopts a little smoke as it does it.
One of the. best examples of this is with scallops. The sweet meat will coo up in just a minute or two and will result in the perfect balance of smoke, sweet and salt. I love cooking some up with a little nduja and others with some garlic and parsley butter. Just try to get the freshest scallops that you can, they do tend to deteriorate rapidly.
Knock these out at your next barbecue and prepare to see them all eaten just as quickly as they cooked.
for the scallops
12 fresh scallops, in their shells
50g nduja
50g butter
1 garlic clove
fresh parsley
salt & pepper
method
Start by finely chopping the garlic and parsley. Mix these into the butter and leave to the side.
Next, open your scallops and remove half of the shells. You want to keep the top half, which will b a little deeper than the bottom half.
One by one, remove the scallop from the shell, spoon in about a teaspoons worth of either nduja or garlic and parsley butter, then lay the scallop on top. This will help prevent the scallop from sticking.
Once you’ve prepped all the scallops, make sure your coals are hot but not on fire. You’re looking for the coals to be white.
Lay the scallops on the coals, making sure to keep them flat. You will probably hear the shells crackle and pop, that’s a good sign.
Once you’ve placed all 12 on the coals, the first one will be ready to flip. This will depend on the size, so just use your judgement. Use a teaspoon to flip the meat over, then work your way back through all the scallops.
Once they are all flipped, the first one should be cooked. Carefully remove them from the coals and eat as soon as you can.
