serves
4-6
prep
5 minutes
cook
5 minutes
difficulty
Mid
serves
4-6
people
preparation
5
minutes
cooking
5
minutes
difficulty
Mid
level
Stream free On Demand
Island Echoes With Nornie Bero
series • cooking
PG
series • cooking
PG
Ingredients
- 500 g baby scallops, shell-on, cleaned (roe-on)
For the seasoned ocean butter
- 125 g unsalted butter, softened
- 3 sprigs sea blite
- 3 sprigs lemon thyme
- ½ tsp ground saltbush
- ½ tsp ground pepperberry
- ½ tsp ground hibiscus
- ½ tsp celery salt
- A pinch sea salt
- 1 eschallot, finely chopped
- 1 garlic clove, finely chopped
- Olive oil, for drizzling
Instructions
- Combine the ingredients for the seasoned ocean butter in a food processor or blender, blitz well to combine. Spoon into a medium bowl and set aside.
- Heat a barbecue or light a fire pit over high heat. Cook the scallops for 1-2 minutes, then spoon over a little of the seasoned butter over each scallop. Cook for a further 1-2 minutes, or until just cooked, then transfer to a large serving platter. Serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Island Echoes With Nornie Bero
