Scallops with Elderflower Butter, Peas & Pancetta

Beautiful hand-dived king scallops are a firm favourite to cook on the Kasai Grill. Cooking over binchotan gives them a delicate, sweet smokiness that perfectly complements the scallops' natural sweetness.

Keep it simple by serving them with creamed peas, lettuce and crispy pancetta, then return them to their beautiful shells for an elegant finish.

Method

Prepare the bacon & peas

• Fry the pancetta in a dry pan until crisp and golden.
• Remove and set aside, leaving a little rendered fat in the pan.
• Add peas to the pan with a splash of water and cook for 2–3 minutes until bright green and tender.
• Lightly season and toss with a small knob of elderflower butter for gloss and aroma.

Grill the scallops

• Pat scallops very dry and season lightly with salt.
• Sear scallops on the grill for 1.5–2 minutes per side until golden crust forms.
• While resting, baste the scallops in the elderflower butter

Lettuce element

• Keep lettuce fresh and crisp.
• Lightly dress (optional: a tiny drizzle of melted elderflower butter or pan juices) just before plating.

Assembly (shell presentation)

• Place a scallop shell on each plate.
• Spoon a small bed of peas into each shell.
• Add a few crisp bacon lardons.
• Rest 2–3 scallops on top.
• Dot with extra elderflower butter so it melts over the hot scallops.
• Tuck small lettuce leaves around or beside the shell for contrast and freshness.