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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Dirty scallops with Nduja and Wild Garlic Butter

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Monkfish and Scallop Kebabs with Miso and Grapefruit Glaze

Monkfish and Scallop Kebabs with Miso and Grapefruit Glaze are an easy fish kebab best cooked on an open fire pit resting on smouldering birch wood logs which imparts a delicate but not overbearing flavour. However is still very tasty grilled on a lumpwood conventional charcoal or gas barbecue. 
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.

Monkfish and Scallop Kebabs with Miso and Grapefruit Glaze

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield4 Servings

Ingredients

For the Kebabs

  • 500g Monkfish fillets
  • 12 scallops shelled
  • 4 metal or bamboo skewers.

For the Miso glaze

  • 1 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • Grated piece of fresh ginger (about thumb size
  • 2 grated cloves of garlic
  • Juice half a grapefruit.

Method

1

If using wooden or bamboo skewers soak in water for an hour.

2

Cut the monkfish tails into cubes approximately the same size as the scallops and thread alternately on the skewers.

3

Mix all the glaze ingredients in a very small saucepan and heat gently until boiling. This can be done on the bbq. Then reserve the hot glaze for the cook.

4

If using the open fire birch log method put the logs on the coals for five minutes before cooking then rest the skewers over the fire on the logs.

5

Cook, turning occasionally. About half way through the cook apply the miso glaze repeatedly with a silicone brush. Take off the fire when the internal temperature reaches 50°C.

6

Enjoy alone or with a simple slaw or salad.

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BBQ Jerk Chicken

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