Barbecued Scallops With Seaweed Gremolata Chef Adam Byatt Recipes

BARBECUED SCALLOPS WITH SEAWEED GREMOLATA CHEF: ADAM BYATT

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.

MISO-GLAZED GRILLED SCALLOPS

Steps:

• Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.
• Whisk together the miso and mirin or sake; season to taste with pepper.
• Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they're browned and release easily from the grill, 2 to 3 minutes per side.
• When they're almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done. Take the scallops off the grill before the interior becomes totally opaque.
• Sprinkle with sesame seeds and scallions and serve immediately.