2 months ago
21
Nduja is a spicy, spreadable salami from Calabria that goes so well with seafood. This elegant little starter is a Christmas winner because the butter can be prepared in advance and cooking time is minimal. The scallops, which are cooked in their half-shells, can also be grilled easily on a hot barbecue.
If you don’t like spice, they’re delicious with the garlic parsley butter alone or you can add a few pieces of mild, roughly chopped chorizo in place of the ’nduja.
Add a squeeze of lemon and crusty bread to mop up the garlic butter. It’s time to get the party started!
Ingredients
18 scallops, in the half-shell, roe removed
1 tbsp extra virgin olive oil
60g ’nduja
lemon wedges, to serve
FOR THE garlic and PARSLEY BUTTER
250g unsalted butter, softened
50g parsley leaves
6 garlic cloves, finely grated
zest of a lemon
sea salt, to taste
Method
Step 1
Preheat the oven to 190C fan-forced (210C conventional).
Step 2
In the bowl of a food processor, place the butter, parsley, garlic and lemon zest. Process until the parsley is very finely chopped and everything is well combined. Season with salt to taste and set aside.
Step 3
Remove the scallops from their shells and place in a small bowl. Drizzle with the olive oil, toss to coat and season very lightly with salt.
Step 4
Place a small amount of ’nduja in the base of each shell and top with a scallop. When you’re done, arrange all the shells on a baking tray.
Step 5
Top each scallop with a heaped teaspoon of the parsley and garlic butter (store any that remains in the fridge for another day) and bake in the oven for 4-5 minutes or until the ’nduja and butter are bubbling and the scallops are just cooked through. Serve immediately with lemon wedges.
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