Recipe: scallops in seaweed butter
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
Make the butter ahead of time: beat the butter with the seaweed salad.
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.
When you’re ready to eat, preheat the oven to the hottest temperature you can (mine’s about 220ºC fan).
Clean the scallops and place back in their shells. Sprinkle with sea salt and black pepper.
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.
Serve with bread to mop up the buttery juices.
Make the butter ahead of time: beat the butter with the seaweed salad.
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.
When you’re ready to eat, preheat the oven to the hottest temperature you can (mine’s about 220ºC fan).
Clean the scallops and place back in their shells. Sprinkle with sea salt and black pepper.
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.
Serve with bread to mop up the buttery juices.
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
Make the butter ahead of time: beat the butter with the seaweed salad.
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.
When you’re ready to eat, preheat the oven to the hottest temperature you can (mine’s about 220ºC fan).
Clean the scallops and place back in their shells. Sprinkle with sea salt and black pepper.
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.
Serve with bread to mop up the buttery juices.
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