Smoky scallops in the shell with tarragon and basil butter
- For the scallops
- 16 king scallops
- 16 scallop shells
For the herb butter
- 150g unsalted butter, softened
- ½ teaspoon Halen Mon sea salt
- 1 teaspoon Halen Mon smoked water
- 12 sprigs of fresh herbs, leaves picked and roughly chopped (try tarragon, dill, parsley and basil)
- 2 cloves garlic, crushed
- Juice and zest of ½ a lemon
- Black pepper
To serve: flaky sea salt, lemon wedges and crusty bread
This recipe actually works better if you buy the scallops and shells separately, as you’ll need to turn the scallops over halfway through cooking. The sweetness of these herbs really amplifies the flavour of the fish, but feel free to experiment with whatever you have in pots or in the fridge, although fresh green herbs will naturally work better with the delicate flavour of scallops than, say hearty rosemary or thyme.
Pat the scallops dry between sheets of kitchen paper. Mix all of the ingredients for the herb butter together in a mixing bowl with a fork and season well with black pepper.
Place half a teaspoon of herb butter in each scallop shell, then top with a scallop and divide the remaining butter over the top of each scallop. Cook on the barbeque over a high heat until the scallops firm up and the butter is bubbling furiously, before turning over to cook on the other side, until golden and caramelised.
Serve the scallops with lemon wedges, crusty bread and green salad.
RECIPE: Anna Shepherd