Barbecued Scallops with Seaweed Gremolata

Name: Barbecued Scallops with Seaweed Gremolata
Yield: Serves 4
Cuisine: France
Ingredients: 1 Lebanese (short) cucumber, quartered lengthways, seeds removed; 1 garlic clove, peeled; 30 g (1 oz/1 bunch) chervil; 1 red chilli, deseeded; 150 g (5½ oz/1 bunch) flat-leaf parsley; 4 extra-large scallops, skirt and roe removed, shells reserved; 2 eggs; sea herbs, such as samphire, sea purslane, stonecrop, to serve; 50 g (1¾ oz) butter; 400 ml (14 fl oz) vegetable oil; pinch of Maldon salt; 1 garlic clove, crushed; 1 teaspoon dijon mustard; 100 g (3½ oz) seaweed; 50 g (1¾ oz/⅓ cup) plain (all-purpose) flour; 75 g (2½ oz) almonds; 1 lemon, zest; 18 g (¾ oz) fennel seeds; 200 ml (7 fl oz) olive oil; 25 g (1 oz/1 bunch) chives

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

4 extra-large scallops, skirt and roe removed, shells reserved
sea herbs, such as samphire, sea purslane, stonecrop, to serve

Europe
France
Starter
Pescatarian
Mediterranean

Method

Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with baking paper. Combine the ingredients for the fennel sand in a blender and blitz until it resembles coarse breadcrumbs, then spread on the tray and