Analiese Gregory's Grilled Scallops With Seaweed Butter

METHOD

1. Using an oyster or scallop knife, open the scallops
 and clean them, leaving just themeat. Keep the scallop roes for future uses.

2. Mix the butter, wakame jam, soy and mirin well until fully emulsified.

3.Place about 15 grams of the seaweed butter into each scallop shell on top of the scallop, cover with the matching top shell, and place on a grill over the fire (or on a barbeque, or under a grill).

4. Cook for approx. 3 mins, or until the butter is hot and melted and the scallop very gently cooked. Eat straight away.

WINE MATCH

Pair this delicate yet flavoursome dish with a wine with similar attributes, like Riesling.