FISH RECIPE

Scallops with Lemon Leaf Butter

Scallop season is upon us. I always recommend eating them in season – it’s not worth buying frozen as they won’t be nearly as yummy. Feel free to switch out the herbs if you like – oregano or sage are both good; any herb that has oil in it works.

INGREDIENTS

12 scallops on the shell
100 g butter
2 lemon leaves
6 lemon verbena leaves
12 dill or wild fennel sprigs

Equipment:
fire pit

- Feeds 2 -

HOW TO MAKE IT

1. Light your fire and let it burn down to obtain a medium heat. You’re looking for coals to cook over. Place a grill grate about 30 cm above the coals.

2. Remove the scallops from their shells, reserving the shells. Try to leave the roe on the scallops, but if it comes off just keep it and set aside.

3. Combine the butter, lemon leaves and lemon verbena leaves in a small pot and place to the side of the fire. Let it melt slowly and allow the lemon flavour to infuse the butter.

4. Place the scallop shells on the grill grate (use tongs if it’s too hot for you). Add a scallop and its roe to each shell, then pour over just enough lemon butter to fill the shell up. Finish each one with a sprig of dill or wild fennel. Cook for 3 minutes, then turn the scallops over, just once, and cook for another 3–5 minutes. Keep an eye on the time - you don’t want to overcook them but you do want the butter to brown a little.

5. Remove and leave to cool slightly, then eat from the shell. YUM.