Scallop on the half shell makes for a wow-worthy presentation. Salmon roe adds a briny pop, emphasizing oceanic flavour.
Chef Dustin Pajak
1 cup unsalted butter
4 Tbsp sliced chives
4 Tbsp finely chopped parsley
4 garlic cloves, finely chopped
1 tsp sea salt
1/2 tsp black pepper
Scallop in shell
1 small sea scallop in shell
Pinch of sea salt
Pinch of black pepper
1 Tbsp chive butter
1 Tbsp salmon caviar
1 tsp sliced chives
- In a bowl, mix together all ingredients, beating until fluffy.
Scallop in shell
- Preheat oven to high heat broil setting.
- Remove sea scallop from its shell and thinly slice. Layer the slices into an empty scallop shell.
- Season heavily with salt and pepper and place 1 Tbsp chive butter on top of sliced scallop.
- Broil dressed scallop for 1-2 minutes, until scallop is barely warmed through and butter is bubbling.
- Remove scallop from oven and top with salmon caviar and chives.
Yield 1 scallop on the half shell
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