Scallops, lemon curd, dulse

Scallops, lemon curd, dulse

By
From
Finding Fire
Serves
4

The beauty of cooking scallops on the fire is that you don’t even need a pan – just place the shells directly on the embers. The shells transmit heat like a plancha (flat grill), caramelising on one side while the other remains barely cooked with a slight jelly-like texture that combines well with the richness of the grilled lemon curd. The spring onion keeps flavours on the savoury side, while the smoky dulse gives everything a salty umami kick.

Ingredients

Quantity Ingredient
12 live scallops, in their shells
10g dried dulse, soaked in cold filtered water for 1 hour
100ml robust, zesty extra-virgin olive oil, such as picual
4 spring onions (scallions), finely chopped
sea salt

For the grilled lemon curd

Quantity Ingredient
3 lemons
3 eggs
180g caster (superfine) sugar
120g Smoked butter

Method

  1. 1. Prepare your embers, burning a small fire. Place a grill cooling rack directly on top.
  2. 2. Prepare the grilled lemon curd. On the grill cooling rack, grill the whole lemons over the embers for 2 minutes until they are toasted and the essential oils release. Remove, zest and halve the lemons. Grill the lemon halves for 3 minutes, cut side down, until lightly caramelised. Remove and juice the lemons, adding the juice to the zest. In a small saucepan, whisk the eggs and the sugar. Add the lemon juice and zest, and the smoked butter. Continue whisking over a low heat for 8–10 minutes until the mixture is slightly thickened. Transfer to a clean container.
  3. 3. Prepare the scallops. With a small, flat knife, carefully prise open each scallop just wide enough to run the knife along the inside of the flat shell to release the adductor muscle. Using a spoon, remove the scallop from the curved shell, retaining the shells. Remove the mantle and gut, leaving the orange (occasionally purple) roe. Pat dry with paper towel and refrigerate immediately.
  4. 4. Drain the dulse and reserve.
  5. 5. Place the shells directly on a bed of embers to preheat. Place a spoon of olive oil in each shell and, once smoking, place a scallop, large surface down, on each shell. Grill for 2 minutes until seared and caramelised.
  6. 6. Place the dulse on the uncooked side of the scallop and leave for 1 minute before turning. Add the spring onions.
  7. 7. Remove the scallop shells from the fire, season with salt and serve immediately with a spoonful of the grilled lemon curd.
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