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  • Difficulty: Medium
  • Serves: 4
  • Prep Time: 20 Minutes
  • Cook Time: 20 minutes


Scallops with Seaweed Butter & Wild Garlic

4 XL Hand dived scallops

Knob of butter

Burnt Kombu vinegar (see recipe below)

Mare seaweed powder

Pickled wild garlic stems (see recipe below)

Fresh viola flowers

Baby oyster leaves


Pickled Wild Garlic Stems

300g white wine vinegar

200g water

100g sugar

Wild garlic stems, finely chopped


Burnt Kombu Vinegar

80g dried Kombu

450ml rice wine vinegar


Little Kasai Konro Grill with Stainless Steel Frame
Sumi Bincho Charcoal (10kg Box)


Scallops with Seaweed Butter & Wild Garlic

For each scallop, slide a long thin-bladed knife along the inside of the flat part of the shell and pull away. Discard the flat part of the shell.

Using a spoon, carefully lift the scallops out of the shell, reserving the shell for cooking

Discard the skirt and roe and briefly rinse the scallop in cold water. Pat dry.

Thoroughly rinse the scallop shell to ensure it is free of sand and place cleaned scallop inside

Add a small knob of butter, a sprinkling of seaweed powder, a pinch of Maldon salt and a splash of burnt Kombu vinegar

Grill scallops in their shells, on the bbq for 3-4 minutes, until they are just warm in the centre

Allow to rest 1 minute, baste with resting juices/cooking liquor, then serve warm with pickled wild garlic stems, viola flowers and baby oyster leaves.


Pickled Wild Garlic Stems

Combine white wine vinegar, water and sugar in a saucepan and warm until sugar has dissolved

Pour hot pickling liquor over wild garlic stems and leave to pickle for 1hr minimum.


Burnt Kombu Vinegar

BBQ Kombu until it is blistered all over. Transfer to container

Warm vinegar to 70ºC. and pour over Kombu

Allow to infuse for 2 days minimum

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