Grilled scallops with à la grecque butter

Grilled scallops with à la grecque butter

By
From
Moorish
Serves
4
Photographer
Mark Roper

Scallops in their shells are increasingly easy to find these days at decent fishmongers and require only very simple treatment.

Make the à la grecque butter by hand, or mix it very slowly in an electric mixer. You need it to be well combined, but don’t want to get any air in.

Ingredients

Quantity Ingredient
20 scallops, in their shell

Butter

Quantity Ingredient
150g unsalted butter, softened
8 strands saffron, lightly roasted and crushed
1 teaspoon ground coriander
garlic, crushed with 1⁄2 teaspoon sea salt
1 tablespoon extra virgin olive oil
1 teaspoon white peppercorns, crushed
1/2 lemon, zested
5 black olives, finely chopped
2 shallots, finely diced

Method

  1. Put the softened butter into the bowl of an electric mixer, add the remaining ingredients, and beat very gently until everything is well combined. Scrape it out onto a square of cling film and roll it neatly into a long thin log about the width of a 10-cent piece. Refrigerate until it sets firm.
  2. Preheat the grill to high. Place the scallop shells on a large baking tray (or do them in smaller batches). Cut the butter into thick rounds and drop one on top of each scallop. Place them under the hot grill for about 2 minutes, until just cooked through. Serve immediately with plenty of crusty bread to mop up the butter, and a perhaps a little mound of watercress to top each scallop.
Tags:
Malouf
Greg
Lucy
Moorish
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