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Recipe: scallops in seaweed butter

gluten free
quick
spring
starter
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Preparation Time10 MINUTES

Cooking Time8-10 MINUTES

Resting Time MINUTES

Serves2

LevelEasy


ingredients

125g (½ cup) unsalted butter, softened

 

3 tbsp dried seaweed salad (try The Cornish Seaweed Company), corals on

 

6 plump scallops, in their shells

 

Sea salt and black pepper

Recipe and styling by

Khoollect Food Editor, Frankie Unsworth.

Photo by

Khoollect Deputy Editor, Lara Messer.

1

Make the butter ahead of time: beat the butter with the seaweed salad.

2

Place the butter mixture on a piece of clingfilm and roll into a log shape, twisting the ends of the cling film like a sweet wrapper until it’s about 4 cm in diameter. Chill in the fridge.

 

 

3

When you’re ready to eat, preheat the oven to the hottest temperature you can (mine’s about 220ºC fan).

 

4

Clean the scallops and place back in their shells. Sprinkle with sea salt and black pepper.

5

Slice six 7mm thick slices of butter and place one in each of the shells. Place the shells in the oven and cook for 8-10 minutes (depending on the size of your scallops), or until the scallops are just cooked. Don’t overcook them as they will become rubbery.

6

Serve with bread to mop up the buttery juices.

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This speedy little starter brings together the flavours of the sea for a simple but delicious dinner; after all, what grows together, goes together. This recipe makes more butter than you need, but you can store it in the fridge and slather it on fish or toast. Don’t forget to add lashings of bread to soak up all those buttery juices.

Scallops in seaweed butter

Preparation Time10 MINUTES

Cooking Time8-10 MINUTES

Resting Time MINUTES

Serves2

LevelEasy


ingredients

125g (½ cup) unsalted butter, softened

 

3 tbsp dried seaweed salad (try The Cornish Seaweed Company), corals on

 

6 plump scallops, in their shells

 

Sea salt and black pepper

Recipe and styling by

Khoollect Food Editor, Frankie Unsworth.

Photo by

Khoollect Deputy Editor, Lara Messer.

1

Make the butter ahead of time: beat the butter with the seaweed salad.

2

Place the butter mixture on a piece of clingfilm and roll into a log shape, twisting the ends of the cling film like a sweet wrapper until it’s about 4 cm in diameter. Chill in the fridge.

 

 

3

When you’re ready to eat, preheat the oven to the hottest temperature you can (mine’s about 220ºC fan).

 

4

Clean the scallops and place back in their shells. Sprinkle with sea salt and black pepper.

5

Slice six 7mm thick slices of butter and place one in each of the shells. Place the shells in the oven and cook for 8-10 minutes (depending on the size of your scallops), or until the scallops are just cooked. Don’t overcook them as they will become rubbery.

6

Serve with bread to mop up the buttery juices.

SHOW MORE
SHOW LESS

This speedy little starter brings together the flavours of the sea for a simple but delicious dinner; after all, what grows together, goes together. This recipe makes more butter than you need, but you can store it in the fridge and slather it on fish or toast. Don’t forget to add lashings of bread to soak up all those buttery juices.

Scallops in seaweed butter

1

Make the butter ahead of time: beat the butter with the seaweed salad.

2

Place the butter mixture on a piece of clingfilm and roll into a log shape, twisting the ends of the cling film like a sweet wrapper until it’s about 4 cm in diameter. Chill in the fridge.

 

 

3

When you’re ready to eat, preheat the oven to the hottest temperature you can (mine’s about 220ºC fan).

 

4

Clean the scallops and place back in their shells. Sprinkle with sea salt and black pepper.

5

Slice six 7mm thick slices of butter and place one in each of the shells. Place the shells in the oven and cook for 8-10 minutes (depending on the size of your scallops), or until the scallops are just cooked. Don’t overcook them as they will become rubbery.

6

Serve with bread to mop up the buttery juices.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

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Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

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