Grilled Abrolhos Island scallops with preserved lemon butter

Name: Grilled Abrolhos Island scallops with preserved lemon butter recipe
Yield: 8
Ingredients: 16 Abrolhos Island scallops in shell; Lemon wedges, to serve; 250g unsalted butter, softened; 50g preserved lemon, flesh scraped away, rind finely chopped; 2 tsp white soy (shiro shoyu, from Asian grocers); 20.00 ml mirin; 5g kombu tsuyu

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P85 Grilled Abrolhos Island scallops with preserved lemon butter

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by Mitch Orr

MITCH ORR, KILN HEAD CHEF

Jan 03, 2023

Fresh grilled scallops come alive with a surprising preserved lemon butter in this recipe by Mitch Orr.

16 Abrolhos Island scallops in shell
Lemon wedges, to serve

Preserved lemon butter

250g unsalted butter, softened
50g preserved lemon, flesh scraped away, rind finely chopped
2 tsp white soy (shiro shoyu, from Asian grocers)
1 tbs mirin
1 tsp (5g) kombu powder (from Asian grocers)

Method

1.

For the preserved lemon butter, whisk the butter in a large bowl until pale and fluffy. Add preserved lemon and whisk until well combined. Fold through soy, mirin and kombu powder.
2.

Transfer butter to a large piece of plastic wrap and roll to form a 16cm-long log. Chill for 1 hour or until firm. Slice the butter into 1cm-thick slices.
3.

Preheat a coal or gas barbecue to high. Top each scallop with a slice of preserved lemon butter. Cook scallops over the chargrill section of the barbecue for 1-2 minutes until butter melts and scallops are warmed through. Serve with lemon wedges.