Recipe: Grilled half-shell scallops with seaweed, lime butter and avocado salad


By Dionisio Randazzo

Prep time: 45min | Cook Time: 4min | Serves: 8


24 x ½ shell scallops with the roe still attached (Queensland or NZ are great varieties)

40g toasted flaked almonds

Seaweed and lime butter

250g butter, diced and slightly softened

12g kombu powder (available from a Japanese grocer)

20g anchovy fillets, finely chopped

2 limes, finely grated zest & juice

35g capers, finely chopped

10g fresh flat leaf parsley, finely chopped

6g fresh tarragon leaves, finely chopped

Sea salt flakes

Black pepper, freshly ground

Avocado and wakame salad

220g avocado

120g wakame salad

Salt and ground pepper, to season


Seaweed and lime butter

  1. Place all ingredients into a metal bowl. Mix until combined and smooth.

  2. Line a tray with baking paper.

  3. Spoon mix onto the tray, ½ teaspoon amounts in a line, without touching one another. Chill well to set hard.

Avocado and wakame salad

  1. Place all ingredients into a metal bowl. Mix well until combined. Season with salt and pepper.

To serve

  1. Place the ½ scallops onto a metal baking tray.

  2. Top each ½ scallop with a piece of the seaweed butter.

  3. Place scallops under a hot grill/salamander. Cook for 3 – 4 mins until lightly golden and the butter is sizzling nicely in the shell.

  4. Place 3 scallops onto each plate (recommended serving size).

  5. Place some of the avocado and wakame salad to the side of each scallop shell.

  6. Sprinkle over some of the toasted flaked almonds. Serve immediately.