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Scallop on the Half Shell

Scallop on the half shell makes for a wow-worthy presentation. Salmon roe adds a briny pop, emphasizing oceanic flavour.

Chef Dustin Pajak
Close Company

Ingredients
Chive butter
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

Method
Chive butter

  1. In a bowl, mix together all ingredients, beating until fluffy.

Scallop in shell

  1. Preheat oven to high heat broil setting.
  2. Remove sea scallop from its shell and thinly slice. Layer the slices into an empty scallop shell.
  3. Season heavily with salt and pepper and place 1 Tbsp chive butter on top of sliced scallop.
  4. Broil dressed scallop for 1-2 minutes, until scallop is barely warmed through and butter is bubbling.
  5. Remove scallop from oven and top with salmon caviar and chives.

Yield 1 scallop on the half shell

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