Ingredients
4 hand-dived scallops (live in the shell – hand dived only – never use dredged scallops as this fishing process is terrible for the environment)
100g good quality softened unsalted butter
1 lemon, zested then quartered for use later
1 pinch each white pepper, table salt
1 tsp dried lemon myrtle powder, sieved
30g crème fraiche
4 fresh green finger limes
Charcoal grill/ bbq or open fire with rack to hold scallops
Method
1. When using live scallops in the shell, you will need to open them up carefully to ensure the muscle remains intact. To do this, carefully slide a thin knife or pallet knife under the shell lip and scrape the flat side along the top of the shell to release the top of the scallop from the lid of the shell. Once open on one side, scrape down underneath the scallop to remove the meat completely. A dessert spoon works well for this. Place scallop meat in a bowl.
2. Clean up and remove the roe and trim off any waste attached to the scallop muscle, set aside.
3. Keep the shell and clean up under running water for later use.
4. For the lemon myrtle butter, it is important everything is at room temperature to avoid the butter seizing.
5. To begin, add butter, zest of 1 lemon, white pepper, salt, lemon myrtle and crème fraiche into a medium mixing bowl and using a rubber spatula, work together until just combined. Set aside in refrigerator until needed.
6. Cut the finger limes in half lengthways and carefully remove the pearls by scooping out with a teaspoon. Spread pearls out on a flat tray or board and pick out any seeds and discard.
7. To serve: Place one scallop back into each shell and spoon 1 teaspoon of lemon myrtle butter on top of each scallop.
8. With the charcoal fire lit and ready, place the scallops on top using a rack or rolled up tin foil in a ring to keep scallops from tipping over. They will only take a few seconds, so don’t go too far.
9. When the butter is melted and begins to bubble, remove the scallop from the fire carefully with tongs (the shells will be hot) and add 3 drops of lemon juice and a small pinch of salt to each scallop.
10. Add half a teaspoon of finger lime pearls to each and serve immediately.
Note: Use the Australian Marine Conservation Society’s Sustainable Seafood Guide app to determine which seafood is best to use. At Attica we only use fish from the green list.
Wine match: Chardonnay or Pinot G
Styling: Deb Kaloper