Scallops with Seaweed Butter & Wild Garlic

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 using your Kasai grill until it is blistered all over. Transfer to container
• Warm vinegar to 70ºC. and pour over Kombu
• Allow to infuse for 2 days minimum