Dirty Scallops with Nduja and Wild Garlic Butter.

Nduja is a soft spicy salami from Italy which melts and compliments the flavour of the scallops.

If you’re cooking this on a charcoal BBQ please ensure you’re using Lumpwood charcoal.

This is a recipe from Steve Johnson who is a passionate and experienced bbq chef from Brixham Devon , winner of PenGrille 2018, demonstrator and pop up bbq chef, specialising in fish and shellfish.

Dirty Scallops with Nduja and Wild Garlic Butter.

  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
  • Yield4 Servings

Ingredients

  • 12 scallops in the half shell
  • Nduja approximately 80-100g
  • Wild garlic butter
  • Pastis such as Pernod

Method

1

Ask your fishmonger to sell you scallops in the half shell. These may need to be ordered in advance.

2

I make wild garlic butter each spring using 80g of fresh wild garlic leaves to 250g of butter and half a tsp of sea salt. Portion and freeze for use later. If wild garlic butter isn’t available use normal garlic instead.

3

Have your coals hot and spread evenly. Add a knob of Nduja and wild garlic butter to each scallop shell.

4

Place the scallops directly on the coals. The scallops are cooked when the Nduja and garlic butter are melted an the internal temperature of the scallops is 50°C. Just before removing add a dash of pastis and flambé. I recommend the use of a protective glove for this.

5

This dish may be cooked on a conventional charcoal or gas bbq.

6

The scallops may be substituted for fresh oysters which are also delicious cooked this way.

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