Sit the scallop shells on little piles of rock salt for stability when grilling.
see notes below
unsalted butter 75g,
echalion shallot ½,
sherry vinegar 2 tbsp
coriander a small handful,
scallops in half shell 6 large
Put the ’nduja into a small cold frying pan and break it up with the back of a spoon over a medium heat, until its fat has rendered and is fairly smooth. Cool then put in a bowl with the softened butter and mix really well. Chill for 5 minutes to firm slightly, then tip into baking paper, form into a sausage and twist the ends to tighten. Chill until firm.
In a small bowl, mix together the shallot, vinegar and coriander with a little seasoning.
Heat the grill to high. Put the scallops in their shells onto a large baking sheet, then put a thick slice of the ’nduja butter on top of each. Grill for 5 minutes until the butter is bubbling and the scallops are lightly caramelised.
Serve with the vinegar, herb and shallot mix spooned over the top.
’Nduja is a spreadable, spicy pork paste from Calabria, Italy, and is available from Waitrose and ocado.com.
*This recipe is gluten-free according to industry standards