BARBECUED SCALLOPS WITH SEAWEED GREMOLATA CHEF: ADAM BYATT

BARBECUED SCALLOPS WITH SEAWEED GREMOLATA CHEF: ADAM BYATT image

Yield 2 servings

Number Of Ingredients 23

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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.