Ingredients
Ingredients
For the lemon pepper crumb
- 50g breadcrumbs
- 2 tbsp olive oil
- 1 tsp finely chopped parsley
- 1 tsp finely chopped rosemary
- Zest of 1 lemon
- ½ tsp turmeric
- ½ tsp cracked black pepper
For the chicken butter sauce
- 200ml roasted chicken stock (reduced)
- 150g butter
- 2 tbsp white wine
- Squeeze of lemon
- For the scallops
- 8 scallops
- 2 sprigs of rosemary
- 1 tbsp olive oil
- Pinch of sea salt flakes
Garnish
- Fried chicken skin
- Charred Lemon
Method
Method
1. In a large mixing bowl mix your breadcrumbs with oil, herbs, lemon zest, turmeric and cracked black pepper. Fry for 5-6 mins stirring to prevent burning but cook until golden and super crunchy. Then allow to cool in a steel sieve.
2. Make your chicken sauce by reducing the stock and wine until it has halved in volume. Then whisk in the diced butter until the sauce is thick and glossy. Season to taste and add a little lemon juice to finish.
3. Preheat your grill and skewer your scallops (If you have bought these still in shells you can learn how to shuck them here). Brush with a little oil and season with a pinch of salt. Then use rosemary to brush on the chicken sauce as the scallops cook.
4. Grill for 3-4 mins basting with lots of chicken butter sauce to keep them moist. Serve on a bed of lemon pepper breadcrumbs with a shard of fried chicken skin and some charred lemon on the side.
Top Fish Prep Tip
Cooking scallops on skewers is a great way to embrace the fierce heat from a grill whilst gaining control and avoiding over-cooking some. Rather than turning scallops individually and risking some being more well done than others, you can easily manoeuvre your scallops around the grill and easily brush them when turning.