Grilled Scallops With Seaweed, Chili & Fennel Butter

When it comes to scallops Dan will tell you every single time that simplicity is the key. He doesn't stray when it comes to this dish. These grilled scallops get a trip back to their roots. Served over freshly washed seaweed from the ocean the scallops are perfectly grilled in a delicious seaweed butter and all of this is done in the shell it came from. A simple dish that incorporates everything from the sea. Hope you enjoy!


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.

• 18 Live scallops in the shell
• Non-edible clean bright seaweed from clean water


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.

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