Roasted scallop with whey butter and sea herbs

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Ingredients

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  • 4 scallops, as large as you can find, shucked and cleaned
  • 500ml of buttermilk
  • 200g of unsalted butter, cold and diced, plus a little extra for cooking the scallops
  • 1 bunch of sea herbs, mixed
  • sea salt
1
Pour the buttermilk into a saucepan and bring to the boil. Continue to cook until the solids separate from the whey, then pass through a fine sieve or muslin cloth into a separate clean saucepan. Heat the whey until it has reduced to 100ml
  • 500ml of buttermilk
2
Meanwhile, bring a small pan of salted water to the boil. Pick the sea herbs and give them a good wash. Blanch the herbs in the boiling water for 5 seconds, then drain and immediately plunge into iced water. Drain and set aside
  • 1 bunch of sea herbs, mixed
3
Once the whey has reduced to 100ml, slowly whisk in the diced butter until you have a thick, buttery emulsion. Season with salt and keep warm
  • 200g of unsalted butter, cold and diced, plus a little extra for cooking the scallops
  • sea salt
4
For the scallops, place a frying pan over a high heat. Fry the scallops for 2 minutes each side, adding a small knob of butter and basting them continuously as they cook. Once cooked, season and leave to rest for 1 minute
  • 4 scallops, as large as you can find, shucked and cleaned
5
To serve, place the blanched sea herbs in the butter emulsion and gently warm through. Spoon the emulsion and herbs into 4 bowls, then slice each scallop in half and place on top
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