Fresh half-shell Australian scallops, roasted with a slightly spicy, super umami butter and served with lemon - perfect for those Aussie summer barbecues
- 1 kg rock salt
- 12 large scallops, shells cleaned
- lemon wedges, to serve
- 25 g frozen fresh wasabi
- 25 g thyme leaves
- 50 g picked flat-leaf parsley
- 50 ml lemon juice
- 25 g peeled garlic cloves
- 100 g salted kombu
- 200 ml soy sauce
- 10 g chilli flakes
- 500 g unsalted butter, at room temperature
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the kombu butter, place all the ingredients except the butter into a blender and process until smooth. Whisk the butter in a large bowl until smooth and pale. Add the puree and stir until well combined, then return to the blender and process until the kombu butter has emulsified.
- Preheat the oven to 190˚C. Spread the rock salt over a large baking tray.
- Place the scallops in the cleaned shells on the tray and top each with a good spoonful of kombu butter. Bake for 5 - 6 minutes or until just cooked. You can also place the shells directly on a preheated barbecue grill. Serve immediately, with lemon wedges on the side.
• This recipe makes more than you need, but the butter will keep refrigerate for up to 2 weeks or frozen for up to 3 months. To store, spread the remaining kombu butter in a log over a sheet of plastic wrap or baking paper, roll up to form a log, then seal the ends and refrigerate or freeze.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.