Orange Thyme Roast Scallops Cooked In Their Shell
You will need 3 scallops per person for a starter portion and 3 shells
Splash of good quality white wine
1 packet /bunch of orange thyme
1 block of butter
2 large oranges zest and juice
1 red chilli split seeds removed and finely chopped
Orange thyme for garnish
Jasmine rice cooked around 20 gram per scallop shell
Crank up the BBQ nice and hot...
To make the Orange Thyme and chilli butter
Soften 1 block of butter
Add the finely chopped red chilli to taste
Add the orange zest and the finely chopped orange thyme leaves only stems discard
Mix this well together
Set in a log shape in the fridge for a couple of hours if possible or simply spoon into the hot scallop shell on the BBQ
Place the slice/spoon of butter into each shell and place the raw trimmed scallop on the top
Turn this over once the scallop has got a nice colour and repeat on the other side with a small mound of Jasmine rice in each shell.
Now add a little white wine and orange juice and allow to gently dissolve on the shell cooling it down a little
Remove the cooked scallops off the BBQ in their shell and serve with a teaspoon and a napkin to hold onto the shell- great fun and a real talking point...
Recipe supplied by award-winning chef Stephanie Moon, Chef Consultant for All Things Food using herbs from Herbs Unlimited
Orange Thyme Roast Scallops Cooked In Their Shell, 29th June 2017, 20:03 PM