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Sit the scallop shells on little piles of rock salt for stability when grilling.

Ingredients

  • 75g ’nduja, see notes below
  • 75g unsalted butter, softened
  • ½ echalion shallot, finely chopped
  • 2 tbsp sherry vinegar
  • a small handful coriander, roughly chopped
  • 6 large scallops in half shell

Method

  • STEP 1

    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.

  • STEP 2

    In a small bowl, mix together the shallot, vinegar and coriander with a little seasoning.

  • STEP 3

    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.

  • STEP 4

    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


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