Go Back
Scallops with Seaweed Butter & Wild Garlic
![](https://cdn.shopify.com/s/files/1/0583/0439/7399/files/105-Kasai-Scallops.jpg?v=1716964574)
Method
Scallops with Seaweed Butter & Wild Garlic
- For each scallop, slide a long thin-bladed knife along the inside of the flat part of the shell and pull away. Discard the flat part of the shell.
- Using a spoon, carefully lift the scallops out of the shell, reserving the shell for cooking
- Discard the skirt and roe and briefly rinse the scallop in cold water. Pat dry.
- Thoroughly rinse the scallop shell to ensure it is free of sand and place cleaned scallop inside
- Add a small knob of butter, a sprinkling of seaweed powder, a pinch of Maldon salt and a splash of burnt Kombu vinegar
- Grill scallops in their shells, on the bbq for 3-4 minutes, until they are just warm in the centre
- Allow to rest 1 minute, baste with resting juices/cooking liquor, then serve warm with pickled wild garlic stems, viola flowers and baby oyster leaves.
Pickled Wild Garlic Stems
- Combine white wine vinegar, water and sugar in a saucepan and warm until sugar has dissolved
- Pour hot pickling liquor over wild garlic stems and leave to pickle for 1hr minimum.
Burnt Kombu Vinegar
- BBQ Kombu until it is blistered all over. Transfer to container
- Warm vinegar to 70ºC. and pour over Kombu
- Allow to infuse for 2 days minimum