SBS Food

www.sbs.com.au/food

Scallops with kombu butter and lemon

Fresh half-shell Australian scallops, roasted with a slightly spicy, super umami butter and served with lemon - perfect for those Aussie summer barbecues

Scallops with kombu butter and lemon

Credit: Danielle Abou Karam

  • serves

    4

  • prep

    20 minutes

  • cook

    5 minutes

  • difficulty

    Easy

serves

4

people

preparation

20

minutes

cooking

5

minutes

difficulty

Easy

level

Stream free On Demand

Thumbnail of Scallops

Scallops

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

Ingredients

  • 1 kg rock salt
  • 12 large scallops, shells cleaned
  • lemon wedges, to serve
Kombu butter
  • 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

Instructions

  1. 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.
  2. Preheat the oven to 190˚C. Spread the rock salt over a large baking tray.
  3. 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.
 


Note
  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.

Photography by Danielle Abou Karam.

Want more from The Cook Up?

• Stream free here at .
• Get the show recipes, articles and more.
 

Cook's Notes

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.

Stream free On Demand

Thumbnail of Scallops

Scallops

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
Watch nowOn Demand
Follow The Cook Up with Adam Liaw Series
Published 4 September 2024 11:07pm
By Taylor Cullen
Source: SBS



Share this with family and friends