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Fizz-flamed scallops, caper, sage and hazelnut butter
Serves 2 Starters and mains
Ingredients
- 6 large, fat, half-shell scallops, cleaned and prepped, shells reserved
- 75g hazelnuts, roughly chopped
- 75g butter
- 3 garlic cloves, thinly sliced
- 2tbsp little pickled capers, drained
- loose handful sage leaves (approx. 12), roughly chopped
- 2tsp pul biber
- approx. 200ml fizz or white wine
- crusty bread, to serve
Method
Fire up the barbecue ready for direct grilling. Scallops cook very quickly so you won’t need more than a thin layer of hot charcoal or hot wood embers. Rest the empty scallop shells directly over the fire and leave to get hot for a few minutes. Test how hot they are by flicking a few drops of water on to them; the water should sizzle and evaporate almost instantly. While the shells are heating, set a small flameproof pan (without plastic or wooden handles) over the barbecue and tip in the hazelnuts, allowing them to toast for a couple of minutes before adding the butter. As it melts, add the garlic, capers, sage and pul biber. Season well with sea salt flakes and pepper and stir to mix, then remove the pan. When the shells are hot, put the scallops back into them and pour the hot butter over the top. Cook for just a few minutes until the butter is bubbling and the scallops are opaque.
Pour the fizz or white wine quickly over the scallops – either pour straight from the bottle or use a jug if easier – and let it bubble furiously for another minute. Use tongs to transfer the shells carefully to a warmed plate, taking care not to let any of the sauce spill out. Serve hot with plenty of crusty bread to mop up the sauce.
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