Name: Wood-fired scallops, parsley and garlic butter
Total time: 15 min
Yield: Serves 4 as a starter
Ingredients: 25g flat-leaf parsley leaves, picked and blanched in hot water, plus 25g, finely chopped; 30g unsalted butter, melted, plus 220g, softened; 25ml pastis; ½ tsp Tabasco; 5 garlic cloves, finely chopped; 12 medium-large scallops; sea salt flakes; 40g panko breadcrumbs; extra-virgin olive oil; 2 lemons, cut into wedges, for serving

A round plate with three scallops on a table with a white napkin

GARLIC BUTTER

25g flat-leaf parsley leaves
picked and blanched in hot water, plus 25g, finely chopped
30g unsalted butter
melted, plus 220g, softened
25ml pastis
½ tsp Tabasco
5 garlic cloves
finely chopped

SCALLOPS

12 medium-large scallops
sea salt flakes
40g panko breadcrumbs
extra-virgin olive oil
2 lemons
cut into wedges, for serving

Method

step 1
To make the garlic butter, purée the blanched parsley with the melted butter in a blender, then add the pastis and Tabasco until it separates. Let it cool slightly in the fridge before mixing with the rest of the butter, 2 tsp of salt, the garlic and chopped parsley.
step 2
Tip the butter mixture onto baking paper and roll it into a log – the circumference of which should be big enough to cover a scallop. Twist the ends to seal and store in the fridge until it’s solid enough to slice.
step 3
In the meantime, remove the scallops from their shells along with the roes and the muscles that attaches them to the shells. Clean them by running under cold water and then pat dry. If you’re using the shells, they also need to be cleaned before cooking – steam or boil them for a few minutes to make sure that they’re sterilised.
step 4
Once the shells and scallops are clean, put the scallops in the shells or a cast-iron pan with a thick slice of the garlic butter on top of each. Sprinkle over a little bit of sea salt and the panko breadcrumbs. Finally, drizzle with a little oil.
step 5
Put the shells or pan in a hot wood-fired oven or under a hot grill. They’ll take about 3-5 minutes to cook, depending on how hot your oven or grill is, and the size of your scallops. The scallops should feel firm and hot when touched and the breadcrumbs crisp. Once cooked, serve straight away with some lemon wedges for squeezing over.