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Wood-fired scallops, parsley and garlic butter

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

Wood-fired scallops, parsley and garlic butter

Name: Wood-fired scallops, parsley and garlic butter
Total time: 15 min
Yield: Serves 4 as a starter
Ingredients: 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; 12 medium-large scallops; sea salt flakes; 40g panko breadcrumbs; extra-virgin olive oil; 2 lemons cut into wedges, for serving

Jessica Carter

Published: June 29, 2022 at 11:28 AM

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Serves 4 as a starter

Easy

Total time: 15 mins

+ chilling

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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

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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

Nutrition

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

Nutrition: Per serving

kcal259
fat20.7g
saturates11.4g
carbs9.5g
sugars0.9g
fibre0.7g
protein7.1g
salt1.8g

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.

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Authors

Jess Carter drinking wine

Jessica Carter

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