Olive Magazine
A round plate with three scallops on a table with a white napkin

Wood-fired scallops, parsley and garlic butter

Published: June 29, 2022 at 11:28 am
loading...
  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 4 as a starter

This simple but impressive starter only takes 15 minutes of hands-on time, and comes from the restaurant at The Double Red Duke hotel in the Cotswolds

Nutrition: Per serving
NutrientUnit
kcal259
fat20.7g
saturates11.4g
carbs9.5g
sugars0.9g
fibre0.7g
protein7.1g
salt1.8g
Advertisement

Try this recipe for wood-fired scallops, parsley and garlic butter, then check out our BBQ scallops, healthy scallops, seared scallops and more scallops recipes.

Ingredients

GARLIC BUTTER

  • 25g flat-leaf parsley leaves, picked and blanched in hot water, plus 25g, finely chopped
  • 30g unsalted butter, melted, plus 220g, softened
  • 25ml pastis
  • ½ tsp Tabasco
  • 5 garlic cloves, finely chopped

SCALLOPS

  • 12 medium-large scallops
  • sea salt flakes
  • 40g panko breadcrumbs
  • extra-virgin olive oil
  • 2 lemons, cut into wedges, for serving

Method

  • STEP 1

    To make the garlic butter, purée the blanched parsley with the melted butter in a blender, then add the pastis and Tabasco until it separates. Let it cool slightly in the fridge before mixing with the rest of the butter, 2 tsp of salt, the garlic and chopped parsley.

  • STEP 2

    Tip the butter mixture onto baking paper and roll it into a log – the circumference of which should be big enough to cover a scallop. Twist the ends to seal and store in the fridge until it’s solid enough to slice.

  • STEP 3

    In the meantime, remove the scallops from their shells along with the roes and the muscles that attaches them to the shells. Clean them by running under cold water and then pat dry. If you’re using the shells, they also need to be cleaned before cooking – steam or boil them for a few minutes to make sure that they’re sterilised.

  • STEP 4

    Once the shells and scallops are clean, put the scallops in the shells or a cast-iron pan with a thick slice of the garlic butter on top of each. Sprinkle over a little bit of sea salt and the panko breadcrumbs. Finally, drizzle with a little oil.

  • STEP 5

    Put the shells or pan in a hot wood-fired oven or under a hot grill. They’ll take about 3-5 minutes to cook, depending on how hot your oven or grill is, and the size of your scallops. The scallops should feel firm and hot when touched and the breadcrumbs crisp. Once cooked, serve straight away with some lemon wedges for squeezing over.

Head over here for more easy starter recipes

Scallops Recipe with Vietnamese Sauce

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content