Scallops with shallot and caper butter

In this recipe the scallops are fresh, in their shells, and they are cooked in their shells.

Preparation Time: 15 Mins

Cooking Time: 10 Mins

Total Time: 25 Mins

Ingredients

For 4 servings…

1                    Lemon      

4                    Scallops  - in their shells         

1                    Shallot  - chopped finely         

1 tbs               Capers  - chopped roughly       

1 bunch            Parsley  - chopped    

1 tbs               Tarragon  - chopped  

1 tbs               Chives  - chopped     

1 tbs               Thyme  - chopped    

100 gms           Butter       

200 gms           Peas         

To serve

                     Baguette    

1                    Lemon  - quartered   

Method

Heat a grill or barbecue to high.

Grate the zest from the lemon and then cut out one quarter.

Cut the scallops from their shells, trim them, clean the shells and return the scallops to their shells.

In a bowl, mix the shallot, capers, herbs, the juice of one lemon quarter and all the zest with the butter.  Season to taste with salt and pepper.

Divide all but one tablespoon of the butter mixture between the scallop shells - ensuring each scallop

gets a good covering.

Place the scallops in their shells on a baking sheet and grill or barbecue for 2-5 minutes, depending on their size, until the scallop meat is opaque and the butter is bubbling.  Do not overcook them.

Meanwhile, cook the peas until tender, drain them and then stir in the reserved herby butter.

Remove the scallops from the grill or barbecue.  Serve immediately with the baguette, peas and lemon quarters.

Wine recommendations

An aromatic, dry, white wine.

Conventional

     Muscadet Sèvre et Maine Sur lie

Interesting

     Jurançon sec

     Menetou-Salon

     Picpoul de Pinet

Adventurous

     Manzanilla Sherry