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

Instructions

• 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.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.