Barbecued Scallops With Seaweed Gremolata Chef Adam Byatt Recipes

GRILLED SCALLOPS

Grilled Scallops image

This is my Mom's easy recipe for scallop lovers. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket.

Provided by MAINJUMP

Categories Seafood Shellfish Scallops

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

¾ cup butter
⅔ cup chopped onions
3 cloves garlic, chopped
¼ cup fresh lemon juice
1 pinch salt
1 ½ pounds sea scallops
⅓ cup chopped fresh parsley

Steps:

Preheat an outdoor grill for medium heat and lightly oil grate.
Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g

BARBECUED SCALLOPS WITH SEAWEED GREMOLATA CHEF: ADAM BYATT

BARBECUED SCALLOPS WITH SEAWEED GREMOLATA CHEF: ADAM BYATT image

Yield 2 servings

Number Of Ingredients 23

Ingredients

4 extra-large scallops, skirt and roe removed, shells reserved
sea herbs, such as samphire, sea purslane, stonecrop, to serve
FENNEL SAND:
75g almonds
50g plain flour
pinch of Maldon salt
1 garlic clove, crushed
50g butter
18g fennel seeds
SEAWEED EMULSION:
100g seaweed
1 Lebanese cucumber, quartered lengthways, seeds removed
400ml vegetable oil
2 eggs
1tsp dijon mustard
Gremolata:
1 garlic clove, peeled
1 red chilli, deseeded
25g chives
150g flat-leaf parsley
30g chervil
1 lemon, zest
200ml olive oil

Steps:

Preheat the oven to 350F. Line a baking tray with baking paper. Combine the ingredients for the fennel sand in a blender and blitz until it resembles coarse breadcrumbs, then spread on the tray and bake for 15 minutes or until lightly golden. Combine the seaweed, cucumber and vegetable oil for the seaweed emulsion. Blend for four minutes at 80C using a Thermomix. Alternatively, leave the seaweed and cucumber in a warm place, then blend the cucumber and seaweed for 10 minutes in a blender. Add vegetable oil and blend for a further five minutes. By hand, whisk the seaweed oil in a steady stream slowly into the rest of the ingredients to make a mayonnaise. To make the gremolata, finely chop the garlic, chilli, chives, parsley, chervil, lemon zest and salt and pepper. Add some of the olive oil to the mixed ingredients, then continue chopping and adding more oil until you form a coarse dressing. Toss the scallops in the gremolata. Put the scallops back in their shells, wrap with string and cook on a barbecue or chargrill for seven minutes. Set scallops aside to rest for two minutes. Cut the string and remove the top shell. To serve, spoon a small amount of seaweed emulsion into each shell, top with fennel sand and garnish with sea herbs.

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