INGREDIENTS
Chili & Fennel Butter:
• ½ Tsp fennel seeds, slightly crushed
• Pinch dry chili
• ¼ tsp sea salt
• ¼ tsp crushed or finally cut edible dry seaweed
• Few rasps lemon zest
• 1 Tbsp parsley, finely chopped
• ¼ Lb Room temperature butter
• Mix all ingredients together.
Scallops:
• 18 Live scallops in the shell
• Non-edible clean bright seaweed from clean water
INSTRUCTIONS
Instructions and Assembly:
• Shuck scallops, removing the skirt and rinse to remove any grit.
• Do not take the meat or coral off the bottom shell.
• Place a tsp of butter on top of each scallop and put under a very hot pre-heated grill (broiler) until butter is bubbling, slightly browning and the shells seem brittle. This should take 2-3 minutes.
• Remove and put straight onto platter of well washed seaweed.
• Serve immediately.
