Scallops Cooked in the Shell with Apple and Lovage by Adam Byatt

  • People

    Serves 2

  • Prep Time

    5 min.

  • Cooking Time

    10 min.

  • BBQ Temperature


  • Method



the Ingredients

Scallops 01
  • 6 x Large Hand Dived Scallops in Shell
  • 1 Bunch Lovage
  • 2 Granny Smith Apples
  • 200g Salted Butter
  • 20ml White Wine
  • Maldon Salt


  • De-shell and wash the scallops, (removing the roe and meat if you wish), rinse the scallop, dry and place back in the shell.
  • Make a lovage butter by chopping lovage finely and combining with the soft butter, add the wine, then Maldon salt for seasoning and chill in the fridge.
  • Once that’s done, cut the butter into 20g pieces and place onto the scallop, one piece for each.
  • Place the scallop onto the barbecue in the shell facing up. Allow the scallops to sizzle in the shell until cooked, remove and rest for 5 minutes.
  • Cut the apple into batons to garnish. Serve the scallops with the apple batons and the leftover butter.

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