Barbecued Scallops with Miso Spring Onion Butter
I’m always looking for interesting nibbles to serve with drinks, and these fit the bill perfectly. Better still, the seasoned butter can be prepared hours before, then simply cook the scallops quickly and serve straight from the barbecue hotplate. A few garnishes leave them tasting great and looking pretty too – so easy!
Recipe by Sarah Tuck
Photography by Sarah Tuck
From issue #62
ingredients
18 scallops
50 grams softened butter
2 teaspoons white or ...
Method
Place butter, miso, spring onions and ginger in a food processor and blend, then stir through the sesame oil.
Heat a hot plate, brush with oil and cook scallops for a minute on each side.
Serve dabbed with miso spring ...
