- 8 fresh pre-prepared king scallops, in the half shell
- For the Compound Butter:
- 50g Kerrygold Salted Butter, at room temperature
- 2 streaky bacon rashers
- 2 cloves of black garlic, finely minced
- Handful of fresh flat leaf parsley, finely chopped
1. Preheat the oven to 180C.
2. Start by the making the compound butter. Cook the bacon rashers until crisp and allow to cool.
3. Once cool, crumble the bacon into a bowl with the remaining butter ingredients and mix well.
4. Mold the butter into a sausage shape over a sheet of cling film before rolling and twisting the ends until formed a tight
sausage shape. Refrigerate until needed. (Tip- this can be made in advance and frozen to add a flavour hit to this or any
5. Bake the scallops under a hot grill. Place the scallops in shell with a little of the butter on to an oven tray and cook under a
medium grill for 6-8 minutes turning half way. Leave to rest for a minute.
6. Serve immediately with crusty bread to mop up the butter.
Tips: For a smokey addition and to add a little theatre at your next BBQ, cook the scallops directly in the charcoal. If cooking
in coals, ensure the charcoal has stopped smoking, is white and still hot. Nestle the scallop shells into the coals with a little
of the flavoured butter and allow to cook for 5-6 minutes, turning half way. For the last minute of cooking add a slice of the
compound butter and allow to melt over the scallops. Remove from the coals and allow to rest for a couple of minutes to
allow the butter to completely melt. Be Careful not to spill any butter over the coals.
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